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Tangy Roasted Brussels Sprouts

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Recipe from Boon Eat+Drink (Guerneville, CA), adapted by Lora Baum.

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1lb brussels sprouts (4c), halved lengthwise
¼ c. olive oil

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Toss sprouts w/olive oil
roast in oven about 15 minutes @450°

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Mix together in large bowl:

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* 3-5 cloves garlic, minced
* juice of 1 lemon
* ½t chili flakes
* 1.5t garlic pepper OR t salt + 1.5t pepper

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Nov 7
Dan Doernberg

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(Nov 07 2015 11:06AM) : Lora's recipe card calls for 5. We like garlic a lot too, but that much blows us away! I use 3 or 3.5 cloves. more

I usually just use jarred minced garlic, though discriminating palates may appreciate fresh. I can’t tell the difference.

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Toss hot sprouts in bowl with sauce right before serving.

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DMU Timestamp: October 27, 2015 10:51

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