By America’S Test Kitchen The Associated Press
Roasting is an easy way to produce Brussels sprouts that are caramelized on the outside and tender on the inside. To ensure that we achieved this balance, we started by roasting them covered with foil; tossing them in a little bit of water to create a steamy environment helped cook them through.
We then removed the foil and roasted them for another 10 minutes to allow their exteriors to dry out and caramelize. Since Brussels sprouts can take some time to prep, we found that we could prep them in advance so all we needed to do at serving time was toss them on a baking sheet and cook them. If you are buying loose Brussels sprouts, select those that are about 1 1/2 inches long. Quarter Brussels sprouts longer than 2 1/2 inches; don’t cut those that are shorter than 1 inch.
ROASTED BRUSSELS SPROUTS
Start to finish: 40 minutes
2 1/4 pounds Brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
1 tablespoon water
Salt and pepper
Adjust oven rack to upper-middle position and heat oven to 500 F. Toss Brussels sprouts, oil, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper in bowl until Brussels sprouts are coated.
Transfer Brussels sprouts to rimmed baking sheet and arrange so cut sides are facing down. 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. Season with salt and pepper to taste. Serve.
Nutrition information per serving: 136 calories; 68 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 139 mg sodium; 15 g carbohydrate; 6 g fiber; 4 g sugar; 6 g protein.