Ingredients:
- 2 lbs. Brussels Sprouts, trimmed and halved
- 6 tbsp. olive oil
- 1 tbsp. water
- sea salt
- black pepper
- 2 minced garlic cloves
- 1/4 tsp. red pepper flakes
- 1/4 cup grated Parmesan cheese
Directions:
- Pre-heat oven to 450.
- Toss Brussels Sprouts with 3 tbsp. olive oil, 1 tbsp. water, sea salt and pepper to taste in a large bowl until sprouts are coated.
- Transfer sprouts to rimmed baking sheet and arrange so cut sides face down.
- Cover tightly with aluminum foil and roast for 10 minutes.
- Heat remaining 3 tbsp. olive oil in 8 inch skillet over medium heat about 3 minutes.
- Add garlic and red pepper flakes; cook until garlic is golden - about 1 minute. Remove from heat.
- Remove foil from sprouts and continue to cook them another 10 minutes.
- Transfer to serving dish, toss with the garlic oil and season with more sea salt and black pepper if you like.
- Sprinkle with Parmesan cheese and serve.
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