• 2 lbs Brussels sprouts, trimmed and halved
• 2 tablespoons ghee, melted
• 1 tablespoon water
• Salt and pepper
• 2 garlic cloves, minced
• ½ teaspoon red pepper flakes
• grated Parmesan cheese, to garnish
Heat oven to 450 degrees on convection. Toss Brussels sprouts, oil, water, salt, and pepper on rimmed baking sheet and arrange so cut sides are facing down. Cover sheet tightly with aluminum foil and roast for 10 minutes.
Heat 2 tablespoons of oil in 8-inch skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 30 seconds. Remove from heat.
Remove foil and continue to cook until Brussels sprouts are browned and tender, 6-8 minutes. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with Parmesan and serve.