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:

Serves 2-3

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

How To:

1. 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.
2. Cover tightly with foil and roast for 10 minutes.
3. Removed foil and continue to cook until sprout are well browned, about 7-10 minutes.
4. 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).
5. Toss Brussels in mixture and Parmesan cheese (optional) when they are done cooking.