Brussels sprouts, like many other Brassicas, are delicious deeply charred, when their vegetal overtones give way to nuttiness and bittersweetness. We employ a couple techniques to achieve deep, flavorful charring. First, we put a heavy baking sheet on the oven rack before heating the oven to 500°F. This means that as soon as the sprouts hit the hot metal, they begin to steam and sizzle. Second, after emptying the halved, oiled and seasoned Brussels onto the heated baking sheet, we take a minute to make sure they are all cut side down. This way, the sprouts make good contact with the surface for even browning. We then roast them face down the entire time—no stirring needed. Be sure to use a heavy baking sheet, one that can withstand 500°F and will resist warping as it heats. If your sprouts are small to medium in size—that is, ¾ to 1 inch in diameter—halve them lengthwise; larger ones will need to be quartered so they fully cook through. Be sure to toss the sprouts with the dressing as soon as they’re out of the oven so they soak up the seasonings.