Boon's Brussels Sprouts

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1 1/2 pounds Brussels Sprouts, halved
1/4 cup olive oil
Juice of 1 lemon (about 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, finely minced, or to taste
1/2 teaspoon red pepper flakes, crushed
1. Heat oven to 475*
2. 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.
3. 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.
4. 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.
5. When the Brussels sprouts are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.

Tina Hyde

Member since Jun 2008

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