1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees.
Cut off the brown ends of the Brussels sprouts and remove any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately. I like to top mine with shaved parmesan as well.