Brussels Sprouts with Garlic, Red Pepper Flakes and Parmesan

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Pre-Notes

If you are buying loose Brussels sprouts, select ones that are about 1 1/2 inches long. Quarter Brussels sprouts longer than 2 1/2 inches; don't cut sprouts shorter than 1 inch.

Ingredients

1. 2 1/4 lbs Brussels sprouts, trimmed and halved
2. 6 T olive oil, divided
3. 1 T water
4. 3/4 t salt
5. 1/4 t pepper
6. 2 garlic cloves, minced
7. 1/2 t red pepper flakes
8. 1/4 c Parmesan cheese, grated

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 500°F.
2. Toss brussels sprouts, 3 T oil, water, salt, and pepper in large bowl until sprouts are coated.
3. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
4. Cover sheet tightly with aluminum foil and roast for 10 minutes.
5. Meanwhile, heat remaining 3 T of oil in 8 inch skillet over medium heat until shimmering.
6. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.
7. Remove foil and continue to cook until brussels sprouts are well browned and tender, 10 to 12 minutes.
8. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste.
9. Sprinkle with Parmesan cheese and serve.

Picture of Recipe