- 3 pounds brussels sprouts, trimmed, halved, quartered if large
- 5 tablespoons olive oil
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat oven to 450°.
- Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet.
- Roast, tossing occasionally, until tender and browned, 35–45 minutes.