Baked Brussels Sprouts

Bring lightly salted water to a rolling boil in a large pot. Add Brussels sprouts, and cook between 1 and 2 minutes. Remove from the water into a strainer, and run cold water over the top of the sprouts. Trim the ends and slice in half.

Heat olive oil in a large skillet over medium heat. Place sprouts in the hot oil, cut side down, then sprinkle with red pepper, salt, and black pepper. Cook cut sides down between 7 and 9 minutes or until brown. Add red onions and garlic, and sauté for about 12 minutes. Cook butter in a saucepan over medium heat for about 5 minutes. Reduce heat to low, and, stirring constantly, cook butter until it browns (about 5 to 10 minutes). Remove from heat and pour butter over sprouts.