Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan
Serves 6 to 8
- 2 1/4 lb Brussels sprouts, trimmed and halved
- 6 Tbs olive oil, divided
- 1 Tbs water
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- Adjust oven rack to the upper-middle position and heat oven to 500°F.
- Toss Brussels sprouts, 3 tablespoons oil, water, salt, and pepper together in a large bowl until sprouts are coated.
- Transfer sprouts to a rimmed baking sheet and arrange cut sides down.
- Cover baking sheet tightly with aluminum foil.
- Roast for 10 minutes.
- Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer.
- While the Brussels spouts roast, heat 3 tablespoons olive oil in an 8-inch skillet over medium heat until shimmering.
- Add the garlic and red pepper flakes.
- Cook until the garlic is golden and fragrant, about 1 minute.
- Remove from heat.
- Toss roasted Brussels sprouts with the garlic oil and season with salt and pepper to taste.
- Transfer to a platter and sprinkle with the Parmesan cheese before serving.
The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 573-574. U.S.A.: Penguin Random House, 2016.