Roasted Brussels Sprouts
Roasted Brussels sprouts are a simple side made from four pantry staples. High heat is the whole trick here, since it browns the cut faces and turns the sprouts sweet and nutty instead of sulfurous and soggy. The method is forgiving but has two firm rules: coat the sprouts lightly in oil, and give them room on the sheet so they roast rather than steam. A handful of parmesan at the end is optional.
Instructions
Heat the oven to 425°F (218°C). Trim the base of each sprout, pull off any loose outer leaves, then wash the sprouts and dry them well.
Cut the sprouts in half with a sharp knife, and quarter any that are especially large. Put them in a mixing bowl.
Drizzle in some olive oil and toss until every sprout has a thin coating. They should look glossy but not be dripping with oil.
Season with a pinch of salt and some pepper, going lightly on the salt because the sprouts lose water as they roast.
Spread the sprouts over baking sheets in a single layer. If they are piled on top of each other they will steam instead of browning.
Roast until the outsides are browned and the sprouts are as tender as you like them. Stir or flip them with a spatula now and then so they color evenly.
Take the sheets out of the oven and taste. Add more salt or pepper if they need it. For extra flavor, toss the hot sprouts with grated parmesan.
Make it personal.
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