Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan

I’m sure it’s not at all surprising that I was looking for another brussels sprouts recipe with it being fall and sprouts season.  I pulled out the America’s Test Kitchen 2013 TV Companion Cookbook and flipped to the roasted brussels sprouts page.  There was a variation that included garlic, red pepper flakes, and parmesan, and it sounded worth trying.

roasted-brussels-sprouts-with-garlic-red-pepper-flakes-and-parmesan

Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan

2 1/4 lb Brussels sprouts, trimmed and halved
3 Tbsp olive oil
1 Tbsp water
Salt and pepper
3 Tbsp olive oil
2 minced garlic cloves
1/2 tsp red pepper flakes
1/4 c grated Parmesan cheese

Adjust oven rack to upper-middle position and heat oven to 500 degrees.  Toss Brussels sprouts, 3 Tbsp oil, water, 3/4 tsp salt, and 1/4 tsp pepper together in a large bowl until sprouts are coated.  Transfer sprouts to rimmed baking sheet and arrange them cut sides down.

Cover baking sheet tightly with aluminum foil and roast for 10 minutes.  Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer.

While Brussels sprouts roast, heat 3 Tbsp olive oil in an 8-inch skillet over medium heat until shimmering.  Add 2 minced garlic cloves and 1/2 tsp red pepper flakes; cook until garlic is golden and fragrant, about 1 minute.  Remove from heat.  Toss roasted sprouts with garlic oil and season with salt and pepper to taste.  Transfer to platter and sprinkle with 1/4 c grated Parmesan cheese before serving.

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