Spicy-and-Garlicky Brussels Sprouts

The staff at Myers + Chang restaurant calls this cabbage "green candy" because it gets so sweet when browned in a pan.
In a large saucepan, bring the salted water to a boil. Add the Brussels sprouts and cook until they turn bright green, 2 minutes. Dry well and pat dry.In a large, deep skillet, heat 3 tablespoons of oil until golden brown. Add half the garlic and half the Brussels sprouts and cook over high heat without stirring for 1 minute. Add half the crushed red pepper flakes, season with salt, and cook over moderate heat, stirring several 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.