18 Nov Roasted Brussels Sprouts
If you haven’t given Brussels sprouts a shot since childhood, you really should. They have such a bad rep in the veggie community, but when done right, the bitter Brussels of your past will be forgotten soon. And, hey, the best recipes for them call for bacon – and what’s NOT good with bacon?
This is a recipe I found in the American Test Kitchen cookbook. It’s really quick and easy and the Brussels sprouts get a great looking caramelization on the outside and are super tender on the inside. Note: I edited this recipe for 2-3 people.
What You’ll Need:
1 pound Brussels sprouts, trimmed and halved
1.5 tablespoons EVOO
1/2 tablespoon water
For topping mixture (optional):
1 1/2 tablespoons EVOO
1 minced garlic clove
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
- Adjust oven rack to upper-middle and heat over to 500 degrees. Toss sprouts with oil, water, salt and pepper in a bowl. Transfer to rimmed baking sheet, cut side down.
- Cover tightly with foil and roast for 10 minutes.
- Removed foil and continue to cook until sprout are well browned, about 7-10 minutes.
- While Brussels are cooking, combine 1 1/2 tablespoons EVOO, garlic clove, and red pepper flakes in an 8-inch skillet over medium heat until fragrant (1-2 minutes).
- Toss Brussels in mixture and Parmesan cheese (optional) when they are done cooking.