Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan
Appears in Cook's Illustrated November/December 2011
WHY THIS RECIPE WORKS
Roasting is a simple and quick way to produce Brussels sprouts that are well-caramelized on the outside and tender on the inside. To ensure we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of...