Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

2 ¼ pounds brussels sprouts, trimmed and halved

6 tablespoons olive oil

1 tablespoon water

Salt and pepper

2 garlic cloves, minced

½ teaspoon red pepper flakes

¼ cup grated Parmesan cheese

If you are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.

Directions at americastestkitchen.com

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