WHY THIS RECIPE WORKS Oven roasting is a simple and quick way to produce Brussels sprouts that are well caramelized on the outside and tender on the inside. To ensure that we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of water. This created a steamy environment, which cooked the vegetable through. We then removed the foil and allowed the exterior to dry out and caramelize. If you can find only large sprouts (greater than 1½ inches in diameter), quarter them instead of halving them.
Serves 6 to 8
TOTAL TIME: 40 minutes
INGREDIENTS
- 2¼ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
INSTRUCTIONS
- Adjust oven rack to upper-middle position and preheat oven to 500 degrees.
- In a large bowl, toss Brussels sprouts with oil, 1 tablespoon water, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Arrange Brussels sprouts in a single layer, cut sides down, on a rimmed baking sheet.
- Cover the sheet tightly with aluminum foil and roast for 10 minutes.
- Remove the foil and continue to roast until the Brussels sprouts are well browned and tender, 10 to 12 minutes.
- Season with salt and pepper to taste.
- Serve.
VARIATION
- ROASTED BRUSSELS SPROUTS WITH GARLIC, RED PEPPER FLAKES, AND PARMESAN:
While Brussels sprouts roast, cook 3 tablespoons extra-virgin olive oil, 2 minced garlic cloves, and ½ teaspoon red pepper flakes in 8-inch skillet over medium heat until garlic is golden and fragrant, about 1 minute. Remove from heat. Toss roasted Brussels sprouts with garlic oil and sprinkle with ¼ cup grated Parmesan cheese before serving.
