CHEF JEFF — ONE BYTE AT A TIME: Roasted Brussels Sprouts

This recipe would be perfect for a holiday meal.

Roasted Brussels Sprouts

1½ pounds Brussels sprouts, halved

¼ cup plus 2 tablespoons olive oil, divided

Juice of 1 lemon

½ teaspoon salt

½ teaspoon pepper

2 cloves finely minced garlic

½ teaspoon crushed red pepper flakes

Heat oven to 475 degrees. In large bowl, toss Brussels sprouts with 2 tablespoons olive oil, then place them in single layer on rimmed baking sheet. Roast Brussels sprouts in oven, tossing periodically, until crisp and lightly browned, about 15 minutes. Toss Brussels sprouts every few minutes for even coloring. While Brussels sprouts are roasting, in large bowl, whisk together remaining ¼ cup olive oil, lemon juice, salt, pepper, garlic and red pepper flakes to form dressing. When Brussels sprouts are roasted, remove them and toss them with dressing. Transfer to platter and serve hot.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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