Roasted Garlic Brussels Sprouts with Red Pepper and Parmesan Cheese
These roasted Brussels sprouts with garlic and red pepper flakes are the perfect autumn side dish. Recipe slightly adapted from Cook's Illustrated.
Servings: 6 people
- 1 1/2 pound Brussels sprouts
- 5 Tablespoons olive oil divided
- 1 Tablespoon water
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup fresh Parmesan cheese finely grated
- 3/4 teaspoon kosher salt
Preheat oven to 500 degrees F.
Wash and cut Brussels sprouts in half lengthwise.
In a bowl add 2 Tablespoons olive oil, water and salt. Add Brussels sprouts and toss to coat.
Place Brussels sprouts, cut side down on a baking sheet. Cover tightly with foil and roast for 10 minutes.
Remove foil and continue to cook for an for 10 minutes or so depending on the size of the sprouts.
While Brussels sprouts are roasting, in a small sauce pan, heat additional 3 Tablespoons olive oil until shimmering. Add garlic and crushed red pepper flakes. Remove from the heat.
When the Brussels Sprouts are done, toss with the oil. Season to taste with additional kosher salt and black pepper if necessary.
Serving: 1g | Calories: 171kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 480mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 891IU | Vitamin C: 97mg | Calcium: 96mg | Iron: 2mg