Soak or wash Brussels sprouts. In a bowl with water or under running water. Take off any dark leaves.
02.
Pre-heat the oven at 450 ºF (225 ºC)
03.
Towel dry the sprouts before cutting and seasoning.
04.
Trim and half. Remove the bottom part with a knife and half the sprouts, one by one. Save the loose leaves.
05.
Season. In a bowl, mix de sprouts, oil, garlic powder and salt. Do it carefully to avoid loosing leaves.
06.
Arrange the halved sprouts on a parchment-lined baking sheet. Leave some room between them.
07.
Bake at 450ºF (225ºC) for 25 minutes or until you see they are golden enough for your liking.
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08.
Serve. Add pepperoncino to make it spicy and lemon zest if you like an acid note
Season.
Brussels sprouts season starts at the end of August through March in Italy; although you can find and eat Brussel sprouts year-round, they won’t be local.
Usually, they are at their pick after the first freezing, as they benefit from cold weather.