Roasted Brussels Sprouts

Another favorite Brussels sprouts recipe. This is from America’s Test Kitchen.

2 1/4 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 tablespoon water
3⁄4 teaspoon salt
1⁄4 teaspoon pepper

  1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, oil, water, salt, and  pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
  2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with salt and pepper to taste, and serve.

The Brussels sprouts should be caramelized on the outside and tender on the inside. By covering the sprouts during the first part of the oven stay, the vegetables get steamed and fully cooked. Removing the cover lets the exteriors to dry out and caramelize.

Roasting Brussels sprouts

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