Recipe from Boon Eat+Drink (Guerneville, CA), adapted by Lora Baum.
1lb brussels sprouts (4c), halved lengthwise
¼ c. olive oil
Toss sprouts w/olive oil
roast in oven about 15 minutes @450°
Mix together in large bowl:
* 3-5 cloves garlic, minced
* juice of 1 lemon
* ½t chili flakes
* 1.5t garlic pepper OR t salt + 1.5t pepper
Toss hot sprouts in bowl with sauce right before serving.
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I usually just use jarred minced garlic, though discriminating palates may appreciate fresh. I can’t tell the difference.
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