Yield: 4 to 6 Servings

Adapted from: J. Kenji López-Alt / Serious Eats

The key to roasting Brussels sprouts is to use the full-on, frontal-assault, no-prisoners-taken, blast-the-sh*t-out-of-’em approach, a.k.a. very high heat. This allows the exteriors of the sprouts to caramelize and brown, producing sweet by-products, while at the same time making sure that they don’t have enough time to develop the really sulfurous aromas that slower cooking can yield.
Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char. Halving the sprouts creates more surface area, allowing them to develop plenty of crispy brown edges.

• 8-24oz Brussels sprouts, stems trimmed
• extra-virgin olive oil
• salt and pepper to taste

Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F.

Note: You can also use lower heat to match whatever else you have in the oven. I often use anything from 375-425°F. You just need to adjust the time some. Toss sprouts with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and add Brussels sprouts, working quickly to turn them all cut side down. Return to oven and roast until tender and deeply browned, about 20 minutes total. Serve immediately.