Charred Roasted Brussels Sprouts
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Halved sprouts steam-roasted under foil, then uncovered to char hard on their cut sides in a very hot oven.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Coat the sprouts. Heat the oven to 240 °C (220 °C fan) with a shelf in the upper-middle. Toss the sprouts with the oil, water, salt and pepper in the bowl until glossy, then spread them on the tray cut side down. Flat faces against the hot metal are what give the deep browning.
- 2
Steam under foil. Cover the tray tightly with foil and roast for 10 min. The spoonful of water turns to steam under the foil and cooks the sprouts right through before the outsides have a chance to burn.
- 3
Uncover and char. Remove the foil and roast for 10-12 min more, until a knife slides easily into the thickest sprout and the cut sides are dark brown. Taste for salt and serve hot.
Storage
Refrigerate covered up to 3 days. Reheat on a tray in a hot oven for 5-8 min until piping hot (74 °C); the microwave softens them. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large mixing bowl
- large rimmed baking tray
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 131 kcal |
| Protein | 5.6 g |
| Carbohydrate | 15 g |
| of which sugars | 3.7 g |
| of which free sugars | 0 g |
| Fat | 7.2 g |
| of which saturates | 1 g |
| Fibre | 6.4 g |
| Salt | 0.83 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
