Take your Brussels sprouts and trim only a tiny bit off the bottom. Too much and they’ll fall apart! Then slice each one in half.

Bring a big pot of water to a boil. Add 1 ½ tablespoons of kosher salt. Carefully drop in your sprouts. Boil for 6–7 minutes, then strain and let them steam off for 2 minutes.

Transfer them to a bowl and drizzle in a light touch of olive oil. Toss gently. Add a small sprinkle of kosher salt-this one’s just for the exterior.

Preheat your oven to 400°F (convection fan on if you’ve got it).On a sheet pan, pour more olive oil generously-don’t be shy. Place sprouts cut side down, spaced at least a half inch apart. If needed, use a second pan.

Roast for 25–30 minutes until the backs are crispy and slightly charred. That means the inside is beautifully golden brown and packed with flavor.

Want to go fancy? Add bacon, nuts, or maple glaze. But honestly, these sprouts don’t even need it.