Notes: Simple and super yummy! Get sprouts at about 1.5 inches long to slide in half. If more than 2.5, quarter. If less than 1, keep whole.
This is part of a series of roasted veggie recipes.
Serves: 6-8
Ingredients: <the ingredients provided generally in the order they are used, including any prep>
- 2 1/4 brussel sprouts, cut to uniform size
- 3 tbsp olive oil
- 1 tbsp water
- salt and pepper
- Heat oven to 500 and rack in upper middle position
- Toss sprouts, oil, water, 3/4 tsp kosher salt and 1/4 tsp ground pepper
- Place in rimmed baking sheet with cut sides down
- Cover with foil tightly and cook for 10 mins.
- Remove foil and cook for 10-12 mins longer.
- Transfer to serving platter and re-season
- None
- First Made: 6/28/2015
- Last Made: Regular rotation
- Meal: Side
- Special: Regular_Rotation, Easy
- Sidebar: Roasted_Veg
- Source: Cooks
