We are big Brussels sprouts fans at my house. It is the husband's favorite vegetable, and the kiddos and I gobble 'em up, too. I usually just cut them in halves, and roast them with olive oil, salt and pepper. Not terribly inventive, but tasty. Well, I found a new spin on roasted Brussels sprouts in the current issue of Cook's Illustrated magazine. The method is very similar to mine, but with a twist. Also, Cook's came up with a delicious garlic oil drizzle that put these Brussels sprouts over the top. They were pretty awesome! My husband said that he did not think that Brussels sprouts could get any better until he tried this version. I agree...these were easy and spectacular. Thanks Cook's Illustrated!
Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan
From: Cook's Illustrated magazine, Nov. & Dec. 2011 issue, by: Andrea Geary
2 1/4 pounds Brussels sprouts, trimmed and halved
3 tablespoons of olive oil
1 tablespoon water
salt and pepper to taste
For garlic oil:
3 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon of red pepper flakes
1/4 cup Parmesan, grated
Adjust oven rack to upper-middle position and heat to 500 degrees. Toss Brussels sprouts, oil, water, 3/4 teaspoons of salt, and 1/4 teaspoons of black pepper in a large bowl until sprouts are coated. Transfer sprouts to a rimmed baking sheet and arrange so cut sides are facing down. Cover tightly with foil and roast for 10 minutes. Remove foil and continue to cook and additional 10-12 minutes, or until sprouts are browned and tender. Toss with prepared garlic oil and grated Parmesan. Transfer to a serving platter, season with additional salt and pepper if needed, and serve.
For garlic oil:
While Brussels sprouts are cooking, heat additional olive oil in a small sauce pan or skillet, over medium high heat or until oil is shimmering. Add minced garlic and red pepper flakes. Cook until garlic is golden and fragrant, about 1 minute. Remove from heat. Toss with Brussels sprouts and cheese, according to above directions.