Frizzled Brussels Sprouts with Roasted Romanesco

Ingredients

• 1 pint brussels sprouts stemmed
• 1 clove garlic smashed
• 1  juice of lemon juiced
• 4 servings kosher salt and pepper black freshly ground
• 4 servings olive oil extra-virgin
• 4 servings pomegranate seeds 
• 1 pinch pepper flakes red crushed
• 0.5 head broccoflower quartered

Equipment

• frying pan
• baking sheet
• oven

Directions

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 sautepan with olive oil.
4. 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!
5. Add the Brussels sprouts and toss to combine. Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.
6. Remove the lid, raise the heat to medium-high and let the sprout leaves brown and frizzle, about5 minutes more. Taste and season with salt if needed.
7. Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice.