Makes 6 servings
1 pound Brussels sprouts
1 tablespoon olive oil
Sea salt and ground black pepper
Heat the oven to 400 F.
Cut off the core end of the sprouts and cut them in quarters (halves if they’re small). Spread them out on a half-sheet pan or large baking pan. If any of the leaves fall off, scoop those onto the pan as well. (I’ll tell you why in a minute.) The sprouts should have a fair amount of room so they can brown evenly. Drizzle the oil over the sprouts, season them with salt and pepper and toss them around so they are all evenly coated.
Roast for 15 minutes. Give the sprouts a big stir. Check to see if any of the stray leaves are very brown and crisp. If they are, eat them. Put the sprouts back in the oven for 10 minutes.
Check them again. The sprouts are done when they’re very well browned and you can easily poke into the cores with the tip of a knife. Search for crisp leaves. You’re not being selfish; once out of the oven the leaves start to wilt–get ’em while they’re crisp. The sprouts may need another 5 to 10 minutes more. If they do, give them another big stir and put them back in the oven. Serve hot or at room temperature.
(Here’s the recipe for the glazed carrots in the picture above.)