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I’ve been in an oven roasting sort of mood lately, I suppose my parallel universe to Sandra’s soups of late.  Over the weekend, some hearty looking Brussels sprouts got tossed into my shopping bag.  With the lemon tree in our front yard now flourishing, I managed to find (or rather, re-locate) the perfect recipe from the L.A. Times, bookmarked long ago and buried in my arsenal.

Oven Roasted Brussel Sprouts, with Lemon, Chili Dressing (adapted from the L.A. Times, Culinary SOS: Brussels sprouts from boon eat + drink)

Ingredients (serves 4):

  • 0.7 kg (1.5 lbs) Brussels sprouts
  • sea salt and black pepper
  • olive oil

Dressing:

  • 1/8 pint (1/4 cup) good olive oil
  • juice of 1 lemon
  • 2 cloves garlic (crushed using a garlic press)
  • 2 dried cayenne peppers, finely chopped
  • sea salt and black pepper

Wash and halve the Brussels sprouts, removing stem ends and any not-so-nice looking outer leaves.  Preheat oven to 250 deg C (475 deg F).  In a large mixing bowl, combine Brussels sprouts, olive oil (~2-3 tablespoons), and a dash of salt and pepper.  Make sure the sprouts are evenly coated with oil.  Next, lay the Brussels sprouts into a single layer, on a foil lined baking dish.  Bake for ~15-20 minutes, tossing a few times in between.  The sprouts should be just browned once finished.

In the meantime, whisk together ingredients for the dressing.  Once the sprouts are done, immediately toss with the infused oil.  Add more salt/pepper to taste, serve hot.

I couldn’t stop breathing in the wonderful citrus-y garlicky aroma, and ended up spooning some leftover dressing onto a few calamari rings that I quickly sauteed in a pan.

Next up – licking the plate.

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