Crispy Brussels Sprouts

Feta cheese and toasted almonds

Bacon and pecans (everyone always loves oven roasted brussel sprouts with bacon)

Dried cranberries, sunflower seeds, and goat cheese

brussels sprouts trimmed (see note)

olive oil

water

kosher salt

freshly ground black pepper

olive oil

garlic minced

red pepper flakes

parmesan cheese

Preheat your oven to 500 degrees and line a rimmed baking sheet with parchment paper. 

In a bowl mix together the brussels sprouts, 3 tablespoons olive oil, water, salt and pepper.  Mix well.

Place the brussels sprouts cut side down on the baking sheet.  Cover the baking sheet tightly with aluminum foil.  Bake 10 minutes.  Remove the tin foil and bake for 10 to 12 more minutes or until the brussels sprouts are browned and crispy.

While the brussels sprouts are cooking, heat the olive oil in a sauce pan. Add the garlic and red pepper flakes and saute for 1 to 2 minutes.

Remove the brussels sprouts from the baking sheet to the bowl you mixed them in, and toss with the cooked garlic, red pepper flakes, and oil.  Then add in the parmesan. Or top with other great toppings perfect for brussels sprouts!