Frizzled Brussels Sprouts with Roasted Romanesco

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Toss the romanesco with half of the lemon juice, some olive oil and season with salt and black pepper.

3. 3

   Put on a baking sheet and place into the oven.

4. 4

   Roast until golden brown, about 10 minutes.

5. 5

   Coat a large saute pan with olive oil.

6. 6

   Add the garlic and red pepper flakes and bring to medium heat.

7. 7

   When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it - it has fulfilled its garlic destiny!

8. 8

   Add the brussels sprouts and toss to combine.

9. 9

   Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.

10. 10

    Remove the lid, raise the heat to medium-high and let the sprout leaves brown and frizzle, about 5 minutes more.

11. 11

    Taste and season with salt if needed.

12. 12

    Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.