Brussels sprouts. These little gems have gotten a really bad rap. So many people THINK they don’t like them. And truthfully…if you’ve only had them boiled…I’m right there with ya! Blech!! In fact, boiling them (or overcooking them) actually enhances the bitter flavor that most of us dislike. But…if you roast them…well now…EVERYTHING changes! Roasting caramelizes Brussels sprouts’ natural sugars which enhances their nutty flavor. Add some garlic, red pepper flakes & Parm & you transform your grandma’s nasty sprouts into pure heaven! Enjoy!
Serves 6-8
Ingredients
- 2-1/4 lb brussels sprouts, ends trimmed, outer leaves removed, halved lengthwise
- 6 T olive oil, divided in half
- 1 T water
- Salt & Pepper
- 2 garlic cloves, minced
- 1/2 t red pepper flaxes
- 1/4 c Parmesan cheese, grated
Adjust oven rack to upper-middle position & heat to 500 deg. Toss brussels sprouts with 3 T of olive oil, water & salt & pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet & arrange cut sides down.
Cover sheet tightly with aluminum foil & roast, 10 min. Meanwhile, heat remaining 3 T olive oil in small skillet over med heat until shimmering. Add garlic & red pepper flakes. Cook until garlic is golden & fragrant, about 1 min. Remove from heat.
Remove foil & continue to cook until sprouts are well browned & tender, 10-12 min longer. Transfer to serving platter, toss with garlic oil & season to taste with salt & pepper. Sprinkle with Parmesan cheese & serve!
Recipe adapted from Cooks Illustrated