1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. (I once tried to put them on the pan first and drizzle the oil on top, but it was too much oil and the oven ended up smoking up.)
Pour them on a sheet pan and roast for 35 to 40 minutes (could be closer to 25), until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Optional: Sprinkle with more kosher salt and serve immediately.