Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds Brussels sprouts
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • A few grinds of black pepper

Instruction

  • Trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Slice the sprouts in half through the stem.
  • Turn on your kitchen exhaust fan or open a window to disperse the cooking smoke. Place an oven rack a few inches below your broiler and turn on the broiler. Set a cast-iron skillet over high heat. When drops of water evaporate on contact, the skillet is ready for roasting.
  • Toss the sprouts with the olive oil, salt, and pepper. Pour them into the pan and quickly flip them cut-side down. If they don't all fit cut-side down, that's ok; just flip as many as you can. Do not stir the sprouts.
  • Put the pan under the broiler. Roast for 3 minutes, then begin checking for charring. Don't be alarmed if you see some smoke coming out of your oven (make sure your kitchen fan is on!). Remove the pan when the tops of the sprouts are evenly charred, about 5-7 minutes total.
  • Serve immediately for maximum crispiness. After cooling, the sprouts are still tasty but lose their crisp texture.