Crispy roasted Brussels sprouts

You think you don't like Brussels sprouts. You met them boiled.

Here they go into a hot oven with plenty of olive oil. The cut sides turn dark brown. The loose leaves go crisp like chips. Use more oil than you think you should. Sit down and eat.

What you need

• 1 1/2 lb Brussels sprouts
• 4 tablespoons extra virgin olive oil, plus more to finish
• 1 teaspoon flaky sea salt (or 3/4 teaspoon fine salt)
• Black pepper
• 1 lemon

What you do

1. 01Put a sheet pan in the oven. Heat the oven to 450°F.
2. 02Trim the stem ends. Pull off any yellow outer leaves. Cut each sprout in half.
3. 03Toss the sprouts with the olive oil and salt. Every one should shine.
4. 04Tip them onto the hot pan, cut side down. Give them room. Crowded sprouts steam.
5. 05Roast 20 to 25 minutes. Leave them alone for the first 15.
6. 06They are ready when the cut sides are deep brown. Eat the loose crispy leaves first. Nobody needs to know.
7. 07Squeeze half the lemon over the hot sprouts. Add black pepper and another drizzle of oil.
8. 08Cut the other half into wedges. Serve them on the side.

Then lemon, and nothing else.