Name: Toaster-Oven Roasted Brussels Sprouts
Total time: 30 min
Ingredients: 12 ounces brussels sprouts , trimmed and halved; 4 teaspoons water; 1 tablespoon extra-virgin olive oil; ⅛ teaspoon table salt; Pinch pepper; Lemon wedges

Why This Recipe Works

We tossed the halved sprouts with olive oil, salt, and pepper plus a little water before arranging them cut side down for better browning. The water created a steamy environment under a tight seal of aluminum foil in the 450-degree oven, while the oil kept the sprouts from sticking. Uncovering the pan partway through cooking allowed the tops to roast and caramelize, giving us tender sprouts with nicely browned exteriors. Turn to one of our variations for an elevated version of this foolproof classic.

Before You Begin

Look for smaller brussels sprouts, no bigger than a golf ball, as they’re likely to be sweeter and more tender than large sprouts. If you can find only large sprouts, quarter them. Be careful not to cut off too much of the stem end when trimming the sprouts, or the leaves will fall away from the core.

Instructions

Adjust toaster oven rack to middle position and heat oven to 450 degrees. Toss brussels sprouts, water, oil, salt, and pepper together on small rimmed baking sheet, then arrange cut side down on sheet in even layer.

Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until sprouts are browned and tender, 10 to 15 minutes. Season with salt and pepper. Serve with lemon wedges.