· 1 pound Brussels sprouts , trimmed and halved lengthwise
· 2 tablespoons extra-virgin olive oil
· 1/2 teaspoon fine sea salt
· 1/4 teaspoon ground black pepper
- Preheat oven to 400°F.
- 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.