Roasted Brussels Sprouts


  • 8 oz Brussels sprouts,, trimmed and halved
  • 4 tsp water
  • 1 tbsp olive oil
  • salt and pepper
  • 1 garlic clove, minced
  • pinch of red pepper flakes
  • 1 tbsp parmesan cheese


  1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts with water, oil, 1/8 teaspoon salt, and pinch pepper and arrange cut side down in 12 inch oven safe skillet.
  2. Cover and roast sprouts for 10 minutes. Uncover and continue to roast until sprouts are well browned and tender, 10-12 minutes.
  3. While Brussels sprouts roast, heat 2 teaspoons olive oil in 8 inch skillet over medium low heat until shimmering. Add 1 small minced garlic clove and pinch red pepper flakes and cook until garlic is golden and fragrant, about 1 minute. Remove from heat. Toss roasted sprouts with garlic oil, then season with salt and pepper to taste. Sprinkle with 1 tablespoon grated parmesan cheese before serving.

Original recipe from The Complete Cooking for Two Cookbook. 

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