Brussels sprouts (we used about 1.5 pounds)
1/4 cup olive oil
1 t salt (or more to taste)
1/2 t freshly ground black pepper
extra olive oil for drizzling (optional... we use our good Italian olive oil for this because it adds an extra boost of flavor)
Preheat oven to 400 degrees F. Slice the hard end of of each Brussels sprout and slice it in half. If there are any really small ones you can leave them whole so they all stay about the same size. Mix them in a bowl with the olive oil, salt, and pepper until evenly coated.
Roast the sprouts for about 20 minutes, or until the side facing down has browned. Stir them up and roast for an additional 20 minutes, or until they all have dark golden brown color. You may need to stir one last time and roast them for an additional 10 minutes. Taste them to see if you need to add more salt when they are done.