Roasted brussels sprouts

1. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. I cut the larger sprouts in half.
Mix them in a bowl with the olive oil, salt & pepper.
Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.