Roasted Brussels sprouts with garlic, red pepper flakes, and Parmesan from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,000 New Recipes (page 465) by America's Test Kitchen Editors

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Notes about this recipe

  • racheljmorgan on March 21, 2023

    The oil at the end made them a touch soggy (and they were already verging on too soft for our taste). We liked the seasonings but it needed more salt. Not our favorite, but we ate them all as an accompaniment to a low carb Italian meal. It's a recipe I'd be willing to try with a longer cook time and less oil.

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