Why this recipe works:
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.
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, oil, water, ? teaspoon salt, and ? 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.
If you are buying loose Brussels sprouts, select those that are about 1� inches long. Quarter Brussels sprouts longer than 2� inches; don�t cut sprouts shorter than 1 inch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (174g)|
|Recipe Makes: 6|
|Calories from Fat: 20 (23%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 54.9mg||2 %|
|Potassium 661.7mg||17 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 8.8g|
|Protein 5.7g||8 %|
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Calories per serving: 88
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