Brussels sprouts with caramelized, crispy outer leaves and a tender center without harsh bitterness. Roasted hard with olive oil, black pepper, and optional garlic powder for extra punch. A serious side: simple, deeply browned, and oven-savory.
Heat the oven to 220 °C with the sheet pan inside. Meanwhile, trim the tough base from the Brussels sprouts, remove damaged leaves, and halve them. Dry them well: that small detail prevents boiled-cabbage flavor, which nobody ordered.
Toss the sprouts with the olive oil, salt, black pepper, and garlic powder if using. They should look glossy and lightly coated, not swimming in oil.
Carefully remove the hot sheet pan and arrange the sprouts cut side down, leaving space between pieces. Roast for 20 to 24 minutes, until the base is deeply browned, the outer leaves are crisp
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Serve them as soon as they come out of the oven. If loose leaves stayed on the pan, do not throw them away: those are the crispy chips of the whole thing. Put them on top, shamelessly.
