Now you’ve got beautiful, clean, halved sprouts ready for action. Toss them with olive oil, salt, and pepper. Spread them cut-side down on a hot baking sheet. That cut side is your golden ticket to crispy, nutty, life-changing bites.
Roast at 400°F (200°C) for about 20 minutes, flipping halfway. They should be brown and crispy on the outside, tender on the inside. You’ll know they’re done when they smell like someone’s grandma is cooking for you.
Your guests will say, “Wait, these are brussel sprouts?” And you’ll nod, smug and satisfied, like you just performed a magic trick. Because you did—you turned a weird little vegetable into the star of the dinner table.
And remember: if you mess up, just add bacon. Bacon covers nearly all kitchen sins, and it pairs perfectly with your newfound sprout-cleaning wisdom.
