It’s more of an art

400 degrees seems to be the exact right temperature to roast brussels sprouts, but our oven doesn’t really measure temperatures with any exactitude. “400” on a dial seems to reflect a sort of Schrödinger’s Cat approach to measuring heat.

It’s like this: as soon as you open then oven, the actual temperature, which was absolutely not whatever temperature is indicated on the dial, changes, because you’ve let in cooler air to check the the little thermometer you hung on the middle rack in a pathetic attempt to control the chaos of this world. 

That being said, dinner tonight was really delicious, and the sprouts were crispy and tender.