Roasted Brussels sprouts

This undated photo provided by America's Test Kitchen in November 2018 shows roasted Brussels sprouts in Brookline, Mass. This recipe appears in the cookbook "Complete Make-Ahead." (Carl Tremblay/America's Test Kitchen via AP)

Servings: 6-8

Start to finish: 40 minutes

2 1/4 pounds Brussels sprouts, trimmed and halved

3 tablespoons extra-virgin olive oil

1 tablespoon water

Salt and pepper

Adjust oven rack to upper-middle position and heat oven to 500 F. Toss Brussels sprouts, oil, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper in bowl until Brussels sprouts are coated.

Transfer Brussels sprouts to rimmed baking sheet and arrange so cut sides are facing down. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Season with salt and pepper to taste. Serve.

Nutrition information per serving: 136 calories; 68 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 139 mg sodium; 15 g carbohydrate; 6 g fiber; 4 g sugar; 6 g protein.

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America’s Test Kitchen provided this article to The Associated Press.