Roasting fresh Brussels sprouts cut-side down at 400°F (200°C) with olive oil, salt, and pepper transforms them from bitter and mushy into a crisp, caramelized side dish that completely redefines the vegetable. By avoiding overcrowding on the baking sheet to ensure proper browning and finishing the dish with a bright squeeze of lemon juice, Parmesan, or balsamic glaze, even lifelong skeptics can discover a delicious, nutrient-dense way to enjoy this cruciferous favorite.
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