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.
Provided by Member 610488
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 475 degrees F.
- 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.
Nutrition Facts : Calories 246.2, Fat 21.1, SaturatedFat 3, Sodium 327.4, Carbohydrate 13.7, Fiber 4.6, Sugar 3.3, Protein 4.5
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