Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan
Roasting is a simple and quick way to produce Brussels sprouts that are well-caramelized on the outside and tender on the inside. To ensure we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of water. This created a steamy environment, which cooked the vegetable through. We then removed the foil and allowed the exterior to dry out and caramelize.
2 ¼ pounds brussels sprouts, trimmed and halved
6 tablespoons olive oil
1 tablespoon water
Salt and pepper
2 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup grated Parmesan cheese
BEFORE YOU BEGIN
If you are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
INSTRUCTIONS
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, 3 tablespoons oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down. Cover sheet tightly with aluminum foil and roast for 10 minutes.
2. Heat remaining 3 tablespoons of oil in 8-inch skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.
3. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with Parmesan and serve.
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