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.

预热烤箱到425°F，架在上三分之一。用羊皮纸或箔铺一个有边框的烤盘。对于额外的焦糖化，在烤箱中预热空平底锅。铺展调味芽菜切割面朝下单层——不要拥挤平底锅；如果需要使用两个。在425°F烤20–30分钟。在15分钟检查。完成当切割面深金褐色且外叶酥脆时。

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.