Roasted Brussels Sprouts
High-heat roasting with a steam-first method ensures tender interiors and deeply caramelized edges.
Why This Recipe Works
Starting the sprouts under foil allows them to steam through before the high heat of the oven browns the cut sides. This two-step method guarantees they are tender all the way to the core without burning the exterior.
Instructions
Adjust oven rack to the upper-middle position and heat oven to 500°F. In a large bowl, toss the Brussels sprouts with the oil, water, salt, and pepper until the sprouts are evenly coated.
Transfer the sprouts to a rimmed baking sheet and arrange them in a single layer with the cut sides facing down to ensure they brown deeply against the hot metal.
Cover the baking sheet tightly with aluminum foil and roast for 10 minutes. This trapped steam softens the dense centers of the sprouts quickly.
Remove the foil and continue to roast until the Brussels sprouts are well browned on the bottom and tender when pierced with a fork, 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?
Store leftovers in an airtight container for up to 3 days; reheat in a hot skillet to restore crispness.
Can I make this ahead of time?
Best served immediately for the best texture.
