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Russian River Brussels Sprouts

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Ingredients

Adjust Servings:
1 1/2 lbs brussels sprouts, halved
1/4 cup olive oil, divided
2 tablespoons olive oil, divided
1 lemon, juice of
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, finely minced
1/2 teaspoon crushed red pepper flakes

Nutritional information

246.2
Calories
190 g
Calories From Fat
21.1 g
Total Fat
3 g
Saturated Fat
0 mg
Cholesterol
327.4 mg
Sodium
13.7 g
Carbs
4.6 g
Dietary Fiber
3.3 g
Sugars
4.5 g
Protein
205g
Serving Size

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Russian River Brussels Sprouts

Features:
    Cuisine:

    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.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , 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


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    Steps

    1
    Done

    Heat the Oven to 475 Degrees F.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    When the Brussels Sprouts Are Roasted, Remove Them and Toss Them With the Dressing. Transfer to a Platter and Serve Hot.

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    Pippa Carney

    Pastry queen known for her delicate and delicious pastries and desserts.

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