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.
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.
- 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.