Trim the stem and remove yellowed leaves, then halve each sprout vertically through the core to ensure uniform cooking and caramelization on the flat sides.

Pat Brussels sprouts thoroughly with paper towels after washing—excess moisture prevents browning and creates steam instead of that coveted crispy exterior.

Arrange Brussels sprouts cut-side down in a single layer with space between them; overcrowding traps steam and prevents the caramelized, golden crust that makes them irresistible.

Mince garlic just before roasting and add it halfway through cooking to prevent burning; garlic added too early will char and turn bitter, ruining your dish.

Use fleur de sel or flaky sea salt as a finishing touch rather than mixing it in early—the larger crystals provide a pleasant texture and allow you to taste the salt's mineral complexity.