You have a choice here, either cut the Brussels sprouts in half lengthwise, for quicker more even cooking; or leave them whole. Leaving them whole will result in a more toasted browned exterior, a creamy inside and a longer cooking time – cutting them in half accelerates the process and results in more uniformly cooked-through sprouts. Both methods are good, although I prefer the whole sprout method.
Trim any tough outer leaves and cut a thin slice off the end of the stalk of each sprout. Cut the sprouts in half lengthwise, if desired. Toss the sprouts with the oil and then spread the sprouts on a baking sheet.
Sprinkle the sprouts with salt and freshly cracked black pepper and pop em into the oven. (if using cut in half sprouts, position them cut side down on the baking tray)
Given the sprouts a shake every ten minutes or so.
Halved sprouts are done after 25 or 30 minutes, or when tender throughout.. Whole sprouts are done at between 40 and 50 minutes, or when tender throughout and thoroughly browned on the outside.
Season with salt and pepper once again, to taste.
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