Russian River Brussels Sprouts

This recipe is from the boon eat + drink in Guerneville, California. 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. NOTE: Personally made, changes needed - parboil or precook bs on stove or microwave 5 min. Dry well then coat with oil, cook in the oven, add 1 tbsp honey or eqiv to allow dressing to stick to bs, toss and serve hot.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs Brussels sprouts, halved
• 1⁄4 cup olive oil, divided
• 2  tablespoons olive oil, divided
• 1  lemon, juice of
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  garlic cloves, finely minced
• 1⁄2 teaspoon crushed red pepper flakes

Directions

1. Heat the oven to 475 degrees F.
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.