Roasted Brussels Sprouts

Step 1

Place a rimmed baking sheet on the middle rack of the oven. Heat the oven to 425°F.

Step 2

Trim and halve 1 1/2 pounds Brussels sprouts (quarter if large). Place in a large bowl, drizzle with 2 tablespoons olive oil, and season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Toss to combine.

Step 3

Roast until the sprouts are knife-tender and the cut sides are well-browned, 20 to 25 minutes.

Step 4

Serve with lemon wedges if desired. Alternatively, when the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Drizzle 1 tablespoon maple syrup over the sprouts and toss to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the syrup, about 2 minutes.