This is another recipe I found in the Los Angeles Times food section. Roasted Brussels sprouts are probably not new to most of you, but you can never have too many roasted vegetable recipes. They are so good! As soon as I tasted these, I invented a sandwich to put them on, a panini (it would need to be a pressed sandwich so that the Brussels sprouts don’t roll off!). I haven’t made the sandwich yet, but I will. In the meantime, I’ll keep making these as long as Brussels sprouts are in season.
Roasted Brussels Sprouts
I couldn’t resist adding garlic to the original recipe.
3/4 pound Brussels sprouts
3 tablespoons olive oil, divided use
1 tablespoon lemon juice
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
A few grindings of black pepper
Preheat oven to 450 F. Oil a baking pan. Slice stems from Brussels sprouts and then slice in half. Toss with 1 tablespoon olive oil. Transfer Brussels sprouts to pan and roast for 15 minutes, turning at least once.
Whisk together the remaining 2 tablespoons olive oil, lemon juice, garlic, salt, red pepper flakes, and black pepper. Toss with the Brussels sprouts.