Ingredients
-1 1/2 lbs. Brussels Sprouts, Halved
-1/4 cup olive oil
-2 tbsp. olive oil
-1 lemon, juiced
-1/2 tsp. salt
-1/2 tsp. pepper
-2 cloves garlic, finely minced
-1 tsp. crushed red pepper flakes
Preparation
-Preheat oven to 475 degrees.
-Halve the Brussels sprouts.
-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 sprouts in the oven, tossing periodically, until crisp and lightly browned, about 15 minutes. Toss the sprouts every few minutes for even coloring.
-While the sprouts are roasting, in a large bowl, whisk together the remaining 1/4 cup olive oil, lemon juice, salt, pepper, garlic, and red pepper flakes to form a dressing.
-When the sprouts are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.
