Ingredients

• 1/2 head romanesco, florets quartered
• 1 lemon, juiced
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 clove garlic, smashed
• Pinch of crushed red pepper flakes
• 1 pint Brussels sprouts, stemmed and leaves pulled apart
• Pomegranate seeds

Browse by ingredient

Instructions

1. Preheat the oven to 400 degrees F.
2. Toss the romanesco with half of the lemon juice, some olive oil and season with salt and black pepper. Put on a baking sheet and place into the oven. Roast until golden brown, about 10 minutes.
3. Coat a large saute pan with olive oil. Add the garlic and red pepper flakes and bring to medium heat. 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!
4. Add the Brussels sprouts and toss to combine. Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.
5. Remove the lid, raise the heat to medium-high and let the sprout leaves brown and frizzle, about 5 minutes more. Taste and season with salt if needed.
6. Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice.