Name: Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan
Total time: 50 min
Yield: Serves 6 to 8
Ingredients: 21/4 pounds brussels sprouts, trimmed and halved; 6 tablespoons olive oil; 1 tablespoon water; ¾ teaspoon table salt; ¼ teaspoon pepper; 2 garlic cloves, minced; 1/2 teaspoon red pepper flakes; 1/4 cup grated Parmesan cheese

Why This Recipe Works

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 start out roasting them covered, with a little bit of water, to create a steamy environment that will cook the vegetable through. We then remove the foil and allow the exterior to dry out and caramelize.

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.

Make Ahead: Brussels sprouts can be trimmed and halved up to 24 hours ahead.

Instructions

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss 2¼ pounds brussels sprouts, trimmed and halved; 3 tablespoons extra-virgin olive oil; 1 tablespoon 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.

Heat remaining 3 tablespoons oil in 8-inch skillet over medium heat until shimmering. Add 2 minced garlic cloves and ½ teaspoon pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.

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 ¼ cup grated Parmesan and serve.