 Preparation and cooking time
- Preparation time  : 10 minutes
- Cooking time  : 20 minutes
- Total time  : 30 minutes
 Ingredients  (for 8 servings)
- 900g of Brussels sprouts (1 to 1.5 cm in diameter)
- 3 tablespoons of olive oil
- 1 tablespoon of water
- ¾ teaspoon of kosher salt
- ¼ teaspoon of black pepper
 Instructions1. Preheating the oven
- Place the oven rack in the upper position (in the upper third of the oven).
- Preheat the oven to  260°C (500°F) .
2. Preparing Brussels sprouts
- Cut off the base of the cabbages and remove any damaged outer leaves.
- Cut them in half lengthwise.
- If the cabbages are small (less than 2.5 cm), leave them whole.
- If they are larger than 2.5 cm, cut them into quarters.
3. Seasoning
- In a large bowl, mix the Brussels sprouts with the olive oil, water, salt and pepper.
- Stir well to coat the vegetables evenly.
4. Initial steam cooking
- Spread the Brussels sprouts, cut side down, on a large rimmed baking sheet.
- Cover the tray tightly with aluminum foil.
- Bake in the oven for  10 minutes .
5. Roasting to brown
- Remove the aluminum foil.
- Continue cooking until the cabbages are golden brown and tender, about  9 to 12 minutes  depending on their size.
6. Service
- Season with a little extra salt and pepper if necessary.
- Serve hot as a side dish
 Tips & VariationsContinued on next page//
