Recipes Spicy-and-Garlicky Brussels Sprouts 4.0 (2,629) 2 Reviews The staff at Myers + Chang restaurant call these sprouts "green candy" because they get so sweet as they brown in the skillet. Plus: F&W's Ultimate Thanksgiving Guide By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on May 22, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 12 Ingredients 3 pounds brussels sprouts, halved 6 tablespoons vegetable oil 4 large garlic cloves, smashed 1 teaspoon crushed red pepper Salt Directions 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. Rate it Print