This recipe appears in:The Food Lab: How to Roast Fall and Winter Vegetables
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- 1 1/2 pounds brussels sprouts, trimmed and split in half
- 3 tablespoons 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. 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