Monday, January 30, 2017
|Roasted Brussels Sprouts with lemon-garlic sauce|
prepared by a reader
Photo by Austin Carpp
Devra Gartenstein is the owner of Patty Pan Grill in Shoreline. She is the author of Cavemen, Monks and Slow Food: A History of Eating Well, The Accidental Vegan, and Local Bounty.
Roasted Brussels Sprouts with Lemon-Garlic Sauce
Makes 4 servings
1 pound Brussels sprouts, trimmed and quartered lengthwise
1/4 cup olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
6 cloves garlic
1 teaspoon lemon juice
Preheat the oven to 400 degrees F. Toss the Brussels sprouts with two tablespoons oil, half a teaspoon of salt, and the pepper. Arrange them on a baking sheet.
Toss the garlic cloves with enough oil to coat them, wrap them in foil, and place them in a separate corner of the same baking sheet.
Roast the Brussels sprouts and the garlic for about half an hour, or until the Brussels sprouts start to brown and the garlic becomes aromatic.
When the garlic is cool enough to handle, squeeze the pulp out of the skins and mash it with a fork. Mix it with the remaining oil and salt, as well as the lemon juice. Serve the sauce on the side, as a dip, or toss the roasted Brussels sprouts with it before serving.
(Ed. note: absolutely delicious)