Roasted Brussels Sprouts

Preheat oven to 425° F. Line a baking sheet with parchment paper.

Wash the Brussels sprouts and dry them well. Cut off the stem ends. Cut Brussels sprouts in half and place them on the prepared baking sheet.

Drizzle the olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle the sprouts with salt and pepper.

Spread the Brussels sprouts out on the pan so that there is a little space between each one. Don't overcrowd the pan, as this will cause the Brussels to steam rather than roast in the oven. Optional: arrange the Brussels sprouts so that they are all flat side down on the pan to get more caramelized edges.

Bake Brussels sprouts in the preheated oven for 18-24 minutes, until they are browned on the outside and tender in the center. I find it is best to not stir or toss the Brussels sprouts during the cook time, just leave them as is. Serve immediately.