Caramelized Brussels Sprouts
extra-virgin olive oil
1Place a large rimmed baking sheet on an oven rack in the lowest position and heat the oven to 500. Trim the bottom of the sprouts, peel and discard any unhappy-looking leaves, and halve the sprouts
2In a large bowl, drizzle the sprouts with the oil and toss until they are evenly coated. Sprinkle with the salt and sugar and toss gently to combine.
3Remove the hot baking sheet from the oven. Carefully transfer the sprouts to the sheet and spread them evenly, flat sides down.
4Place the sprouts in the oven and roast them until they're well browned and tender. 10 to 12 minutes. Serve immediately with lemon wedges.