Rinse sprouts under cold water. Peel off yellow or damaged outer leaves and trim the stem ends. Halve each sprout lengthwise through the core — the flat cut side browns and caramelizes. Quarter any very large sprouts so everything cooks evenly. Pat thoroughly dry with a kitchen towel or paper towels; moisture steams instead of roasts. Toss in a large bowl with enough olive oil to lightly coat, then season generously with kosher salt and black pepper.

Precalienta el horno a 218°C, rejilla en el tercio superior. Cubre una bandeja de horno con papel pergamino o papel de aluminio. Para caramelización extra, precalienta la bandeja vacía en el horno. Esparce las coles sazonadas lado cortado hacia abajo en una sola capa — no abarrotes la bandeja; usa dos bandejas si es necesario. Asa a 218°C durante 20–30 minutos. Verifica a los 15 minutos. Listo cuando los lados cortados están profundamente dorados y las hojas exteriores son crujientes.

Done when fork-tender through the center with deeply browned cut sides and slightly crispy outer leaves — not just lightly golden. If pale or soft, roast another 3–5 minutes. Serve immediately; they lose crispiness as they sit. Finish with lemon juice, Parmesan, or balsamic glaze. Avoid crowding the pan or using low heat — both cause steaming instead of roasting, producing soft, sulfurous sprouts.