Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved lengthwise
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 tsp (6g) Fine sea salt
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 1/2 tsp (1.5g) Garlic powder

Instructions:

  1. Trim the dry stem end of each sprout and remove any tattered outer leaves. Slice the sprouts in half vertically through the stem to keep the leaves attached.
  2. Place the halved sprouts in a large stainless steel mixing bowl. Add the olive oil, sea salt, black pepper, and garlic powder. Toss vigorously until every crevice is thoroughly coated.
  3. Place a heavy-duty rimmed baking sheet in the oven and preheat to 400°F (204°C). This ensures the metal is hot enough to sear the sprouts upon contact.
  4. Carefully remove the hot baking sheet. Arrange the sprouts cut-side down in a single layer. Ensure there is at least 0.5 inches of space between each sprout to allow steam to escape.
  5. Roast for 20 minutes without moving them, until the cut sides are deeply caramelized and the outer leaves are crisp and dark brown.