High-Heat Roasted Brussels Sprouts
Deeply browned and tender sprouts using a two-stage roasting method
Why This Recipe Works
The secret to perfect sprouts is starting them under foil to steam through, then finishing at high heat for a deep, caramelized crust. This method ensures they are tender to the core without burning the outer leaves.
Instructions
Adjust an oven rack to the upper-middle position and heat the oven to 500°F. The high temperature is necessary for rapid browning before the sprouts overcook.
Toss the Brussels sprouts, oil, water, salt, and pepper in a large bowl until the sprouts are thoroughly coated.
Transfer the sprouts to a rimmed baking sheet and arrange them so the cut sides are all facing down to maximize contact with the hot pan.
Cover the sheet tightly with aluminum foil and roast for 10 minutes, which traps steam to soften the interiors.
Remove the foil and continue to cook until the cut sides are well browned and the sprouts are tender, 10 to 12 minutes.
Transfer the sprouts to a platter and season with additional salt and pepper to taste; serve hot while the edges are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate in an airtight container for up to 3 days, though the texture is best when fresh.
