Roasted Brussels Sprouts

Ingredients

• 1.5 pounds brussels sprouts
• 3 tbsp extra-virgin olive oil
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• lemon – cut into wedges (for serving)

Instructions

1. Set a rack in the center of the oven and place a rimmed baking sheet on it. Heat the oven to 425°F and preheat the empty sheet, 10 minutes.
2. Trim the stem ends and remove any yellowed outer leaves from the brussels sprouts, then halve them lengthwise; pat dry so surfaces are not wet, 8–10 minutes.
3. In a large bowl, whisk together the extra-virgin olive oil, kosher salt, and black pepper, 15–30 seconds; add the halved pieces and toss until evenly coated, about 30 seconds.
4. Carefully pull out the hot baking sheet and spread the coated halves cut-side down in a single layer with a little space between each, 1 minute.
5. Roast until the cut sides are deeply browned and the centers are tender when pierced, 20–25 minutes, rotating the pan after 15 minutes.
6. Transfer to a serving dish while hot and serve with lemon wedges for squeezing at the table.