Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan
Charred sprouts tossed in a warm garlic-chili oil and finished with salty parmesan
Why This Recipe Works
The key to these sprouts is blooming the garlic and red pepper flakes in oil while the vegetables roast, ensuring the aromatics stay vibrant rather than burning in the high heat of the oven. This method delivers deep char and bright, spicy flavor in every bite.
Instructions
Adjust an oven rack to the lowest position and heat the oven to 450°F — the high heat and bottom-rack placement ensure the flat sides of the sprouts caramelize properly.
Toss the Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet. Arrange the sprouts cut-side down in a single layer.
Roast until the sprouts are tender and the flat sides are deeply browned, about 20 to 25 minutes.
Combine the olive oil, garlic, and red pepper flakes in a small skillet over medium heat while the sprouts are finishing. Cook until the garlic is golden and fragrant, about 1 to 2 minutes, then remove from the heat immediately.
Transfer the roasted sprouts to a platter and toss with the warm garlic oil. Sprinkle with the parmesan and serve immediately while the sprouts are still hot and the cheese begins to melt slightly.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days; reheat in a hot skillet to maintain texture.
