Roasted Brussels Sprouts
Yield: 8 servings
Calories: 95kcal
Fork-tender roasted brussels sprouts ready in 20 minutes. This recipe uses the steaming and roasting cooking methods for improved taste.
Ingredients
- 2 pounds (908 g) brussels sprouts, 1 to 1 ½” long
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) water
- ¾ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven - Place the oven rack in the upper-middle position and set the temperature to 500ºF (260ºC).
- Prepare the Brussels Sprouts - Trim the stems and cut each piece in half lengthwise. If smaller than 1-inch, keep them whole. If larger than 2 ½-inches, cut them into quarters.
- Season - In a large bowl, combine the brussels sprouts, olive oil, water, salt, and pepper.
- Steam - On a large rimmed baking sheet, spread the brussels sprouts cut-side down in an even layer. Tightly wrap the sheet pan with foil. Bake for 10 minutes.
- Roast - Remove the foil. Roast until the sprouts are deep golden-brown and tender, about 9 to 12 minutes, depending on the size.
- To Serve - Season with salt and pepper, and serve warm.
Notes
- Storing: Cool completely and store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 12 months.
- Reheating: Microwave on high in 15 to 30-second intervals until hot. Rewarm in the oven on a foil-lined baking sheet at 350ºF (177ºC) until hot and crisp, about 10 to 12 minutes. Reheat in a pan over medium heat until hot.
Nutrition
Calories: 95kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Sodium: 246mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 48mg | Iron: 1.6mg
Recipe Link