1½ pounds Brussels sprouts
3 tablespoons olive oil
¾ teaspoon kosher salt
Preheat oven 400°.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil and salt. Pour them on a sheet pan covered in tin foil (makes for easy clean up). Roast in oven for 25-35 minutes. Shake the pan every 10 minutes or so
to help with even cooking. Serve immediately.