Name: Boon's Brussels sprouts Recipe
Total time: 30 min
Yield: Serves 4
Ingredients: 1 1/2 pounds Brussels sprouts, halved; 1/4 cup plus 2 tablespoons olive oil, divided; Juice of 1 lemon (about 2 tablespoons); 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cloves finely minced garlic, or to taste; 1/2 teaspoon crushed red pepper flakes

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By Noelle Carter

March 3, 2011

Delicately crisp on the outside and tender on the inside, boon’s Brussels sprouts are served warm, tossed in a simple dressing with bright notes of lemon and just a touch of heat from red chile flakes.

From the story: Culinary SOS: Brussels sprouts from boon eat + drink

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1 ½ pounds Brussels sprouts, halved

¼ cup plus 2 tablespoons olive oil, divided

Juice of 1 lemon (about 2 tablespoons)

½ teaspoon salt

½ teaspoon pepper

2 cloves finely minced garlic, or to taste

½ teaspoon crushed red pepper flakes

Heat the oven to 475 degrees.

In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.

Roast the Brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 15 minutes. Toss the Brussels sprouts every few minutes for even coloring.

While the Brussels sprouts are roasting, in a large bowl, whisk together the remaining one-fourth cup olive oil, lemon juice, salt, pepper, garlic and red pepper flakes to form a dressing.

When the Brussels sprouts are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.

Adapted from boon eat + drink. Instead of roasting the Brussels sprouts, the restaurant deep-fries them (using rice bran oil) at 350 degrees to cook and color, about 1 minute and 10 seconds.