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Ingredients
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Brussels
Finishing
Method
Brussels
- 1
Preheat and prepare pan
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easier cleanup and to promote even browning.
- 2
Trim and halve
Rinse the Brussels sprouts and shake off excess water. Trim the stem ends and peel away any loose or damaged outer leaves. Halve each sprout lengthwise; leave very small ones whole so they cook evenly.
- 3
Toss with oil
Place the prepared sprouts in a large bowl, add the extra-virgin olive oil, and toss until each piece is lightly and evenly coated.
- 4
Arrange on sheet
Spread the sprouts cut-side down in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast instead of steam.
- 5
Finishing
- 6
Remove the baking sheet from the oven and transfer the hot sprouts to a serving bowl or back onto the sheet for seasoning.
- 7
While still hot, sprinkle the flaky sea salt and freshly ground black pepper over the sprouts. Toss gently to distribute the seasoning evenly so the flakes adhere to warm surfaces.
- 8
If using lemon, cut the lemon in half and squeeze a little lemon juice over the sprouts to brighten flavor. Start with half the lemon and add more to taste.
- 9
Taste and adjust seasoning: add a pinch more flaky sea salt if needed. Serve immediately as a shareable side or snack. Leftovers keep refrigerated up to 3 days; re-crisp in a hot skillet or brief oven roast before serving.
