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  • Summary

    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 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 are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.

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        2 1/4 pounds Brussels sprouts, trimmed and halved

        3 tablespoons olive oil

        1 tablespoon water

        Salt and pepper


    1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon 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.

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    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 358 % Daily Value *
    • Total Fat: 41 g 62.31%
    • Saturated Fat: 6 g 27.9%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1 mg 0.03%
    • Calcium: 0 mg 0.04%
    • Potassium: 0 mg 0.01%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: g
    • Vitamin A 0%
    • Vitamin C 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.