Roasted Brussels Sprouts

Preheat the oven to 425 degrees, and line a sheet pan with parchment paper or foil. Trim the brussels sprouts by cutting off their ends, then slice them in half (if you have a few smaller brussels sprouts, leave them whole). Be sure the brussels sprouts are very dry; if they are not, dry them off with a paper towel. Put the brussels sprouts on the sheet pan and drizzle with the olive oil, salt and pepper. Mix with your hands to be sure the sprouts are coated with oil and seasoning. Roast for 15 to 20 minutes, shaking the pan halfway through. Remove the brussels sprouts from the oven when their edges are brown and crisp.