Clean the Brussels sprouts, rinsing under cold water, removing the outer leaves, remove the bottom stem, and cut them in half (for faster roasting and more crispy edges...yum!)

Line a baking sheet with parchment paper. Preheat the oven to 400 degrees.

Place the Brussels in a medium-sized mixing bowl, season with salt and pepper, and drizzle with olive oil. Use a wooden spoon to ensure some oil coats each bite.

Spread the Brussels on the baking pan, flat side down. Roast for 20 minutes

After 20 minutes, use tongs to flip over each sprout to the rounded side. Close oven, and roast for another 15 minutes.

Watch the Brussels towards the end - you want them highly charred, but not overcooked. Overdoneness will turn them bitter.