— Sylvia Edwards

You know, this is gonna be, you know, cook cooking is fundamentally a, a a balance of time and temperature. So, you know, I would, I'm not sure where you're starting out with, and, and maybe that's not really so important that I know exactly the numbers, but think about, um, usually increasing the oven temperature. So, and I'm thinking about flavor development through browning, and if you cut those Brussels sprouts in half and you place the cut side down for maximum contact on your sheet pan, then you're gonna have, you know, maximum, uh, you know, heat transfer. So the cooking is gonna take place as quickly as it can. And, uh, let's see, you can develop some crispness on the outside through that intense heat in that box, AKA, the oven, and, uh, you can then, it's gonna be up to you to, to taste it, to, to poke at it, to find when the inside that internal doneness is where you want it in terms of its, its firmness. Okay, let me also add that at home. Uh, this is gonna be when using a gas oven, okay? Where the very bottom of the oven, in other words, underneath your racks on the floor of the oven, it's a smooth floor. Electric ovens will usually have an electric element, a heating element on the bottom. But if you have a gas oven, what I will do is get my sheet pan of vegetables and put it directly on the floor of the oven where it's intensely hot. And that will develop this great color, this great browning on those, uh, vegetables. And, um, you know, the, the oven tent might be at 420 degrees or something like that. So you might give that a try as well, you know, as you find this balance between time and temperature that suits your palate.