Spicy-and-Garlicky Brussel Sprouts
3 pounds brussel sprouts, halved
6 tablespoons vegetable oil
4 large garlic cloves, smashed
1 teaspoon 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 brussel 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 brussel sprouts are browned and tender, about 3 minutes.
Transfer to a serving bowl. Repeat with the remaining oil, garlic, brussel sprouts and crushed red pepper. Serve warm.