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.
\nExtremely 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.<\/p>\n
Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500\u00b0F.<\/p>\n
Note: <\/strong><\/strong>You can also use lower heat to match whatever else you have in the <\/strong>oven. I often use anything from 375-425\u00b0F. You just need to adjust the time some. Toss sprouts<\/strong> with olive oil<\/strong> and season to taste with salt<\/strong> and pepper.<\/strong> Remove baking sheet from oven and add Brussels sprouts,<\/strong> 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.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 to 6 Servings Adapted from: J. Kenji L\u00f3pez-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…<\/p>\n