- 1 Pound Brussels sprouts, trimmed and halved lengthwise
- 2 Tablespoons olive oil
- 1/2 Teaspoon salt
- 1/4 Teaspoon black pepper
Preheat oven to 400 degrees. Toss Brussels sprouts with oil, salt, and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.