This delicious and healthy dish came from Cook’s Illustrated, November 1, 2011. I modified the recipe, using a different oil with a higher smoke point, used a lesser amount of oil and reduced the roasting temperature from 500 degrees to 450 degrees.
- 2 pound Brussels sprouts
- 4 tablespoons sunflower oil
- 2 tablespoon water
- Sea salt
- Freshly ground pepper
- 2 small garlic cloves, minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese
Preheat oven to 450 degrees with the oven rack in the middle. In a large bowl, toss Brussels sprouts, 2 tablespoons oil, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Arrange sprouts on a rimmed baking sheet or pan and cover tightly with aluminum foil. Roast for 12 minutes.
Using a medium frying pan, heat the remaining 2 tablespoons oil over medium heat. Add garlic and red pepper flakes, cook for about one minute until garlic is golden. Remove from heat.
Take the foil off the Brussels sprouts and cook for another 10 to 12 minutes, until they are tender and nicely browned. Place sprouts in a serving dish and toss with red pepper garlic oil. (I did not add all the oil, because I didn’t want it too hot). Add additional salt and pepper, if necessary. Finally, sprinkle with Parmesan cheese. Serves 6 to 8.
Blogger’s note: Eating Brussels sprouts may not be advisable for people taking certain blood-thinning medications.
