Brussels Sprouts are one of winter's great taste treats. Just when you think nothing new is coming, these little green jems appear! There's a lot of ways to cook them - sweet, savory, and as you see, spicy. Enjoy!
What you need:
1 lb. Brussels Sprouts, halved
2 Tbsp. olive oil
2 large garlic cloves, mashed
1 tsp. crushed red pepper
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until bright green, 2 minutes. Drain well and pat dry.
In a large, deep skillet, heat 3 tablespoons of the oil until shimmering. Add half of the garlic and half of the Brussels sprouts and cook over high heat undisturbed for 1 minute. Add half of the crushed red pepper, season with salt and cook over moderate heat, stirring a few times, until the Brussels sprouts are browned and tender, about 3 minutes. Transfer to a serving bowl. Repeat with the remaining oil, garlic, Brussels sprouts and crushed red pepper. Serve warm.