“Brussels sprouts are in dire need of a publicist,” said Andrea Geary in Cook’s Illustrated. This healthy green from the crucifer family, which also includes cabbage, broccoli, and mustard greens, gets a bad rap for being bitter. But “handled just right, this pungency takes on a nutty sweetness.” The key is to get the outsides caramelized after the sprouts have cooked through, but without drying out the middles. A simple way to accomplish this is to halve the sprouts and roast them covered, with a touch of water. To get a
well-caramelized exterior, just remove the foil and roast another 10 minutes.
Roasted Brussels sprouts with garlic, red pepper flakes, and Parmesan
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2¼ lbs Brussels sprouts, trimmed and halved
6 tbsp olive oil
1 tbsp water
salt and pepper
2 garlic cloves, minced
½ tsp red pepper flakes
¼ cup grated Parmesan cheese
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, 3 tbsp oil, water, ¾ tsp salt, and ¼ tsp pepper in a large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down. Cover sheet tightly with aluminum foil and roast for 10 minutes.
Heat remaining 3 tbsp 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.
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. Serves 6 to 8 as a side dish.
