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.
Why It Works
- 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.
- Yield:Serves 4 to 6
- Active time: 20 minutes
- Total time:40 minutes
- 1 1/2 pounds (675g) Brussels sprouts, trimmed and split in half
- 3 tablespoons (45ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F (260°C). 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.