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Sides | |
| 1 1/2 pounds Brussels sprouts, trimmed and halved, reserving any leaves that separate 1/4 cup plus 2 tablespoons olive oil 2 tablespoons blended oil (canola, olive oil), plus more for frying the leaves Juice of 1 Meyer lemon (about 2 tablespoons) 1/2 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon crushed red pepper flakes 2 cloves garlic, finely minced (or to taste) Freshly ground black pepper | |
| Preheat a wood oven to 500 degrees F. Alternately, preheat a regular oven to 450 degrees F. In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil. Place two 12-inch cast-iron pans in the oven. Once hot and smoking slightly, remove and add 1 tablespoon blended oil to each and dump in the sprouts, splitting them between the 2 pans. Roast the Brussels sprouts, tossing periodically, until crisp and lightly browned, about 10 minutes. Meanwhile, in a large bowl, whisk together the lemon juice, salt, red pepper flakes, garlic and remaining 1/4 cup olive oil to form a dressing. In a small skillet over medium heat, heat 1/3 cup blended oil. Once the oil is hot, fry any reserved Brussels sprouts leaves until evenly browned and crispy, about 40 seconds. Drain on a paper towel-lined sheet tray and salt while still warm. Toss the roasted Brussels sprouts with the dressing. Transfer to a platter and top with the crispy sprout leaves and a sprinkling of pepper. Serve hot. | |
Unrated | |
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