Ingredients

2 1/4 pounds Brussels Sprouts trimmed and halved

3 tbsp. olive oil

1 tbsp. water

Salt & pepper

Preparation

  1. Adjust oven rack to upper middle position and preheat oven to 500 degrees. Toss sprouts, oil, water, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl until coated. Transfer sprouts to rimmed baking dish, cut side down.
  2. Cover baking sheet tightly with foil and roast 10 min. Remove cover and bake until sprouts are brown.. 10-12 more minutes. Transfer to serving plate. Salt and pepper to taste

Brussels sprouts with garlic, red pepper, and Parmesan While sprouts roast, heat 3 tbsp. olive oil in med skillet over med heat until shimmering. Add 2 minced cloves garlic and 1/2 tsp. red pepper flakes, cook until golden and fragrant ..about 1 min. Remove from heat. After transferring sprouts to a platter, toss with garlic oil and add Parmesan cheese before serving.

Roasted Sprouts with bacon and pecans While sprouts roast, cook 4 slices bacon until crisp. Using slotted spoon, transfer bacon to paper towel lined plate and save 1 tbsp fat. Finely chop bacon. After plating sprouts, toss with 2 tbsp olive oil and reserved bacon fat, chopped bacon and 1/2 cup chopped toasted pecans. Season with salt and pepper.

Roasted sprouts with walnuts and Lemon Transfer roasted sprouts to platter and toss with 3 tbsp melted unsalted butter, 1 tbsp lemon juice, and 1/3 cup finely chopped toasted walnuts. Season with salt and pepper and serve