The preparation and seasoning of these sprouts is utterly simple, but they are packed with flavor. This might be my new favorite way to eat them. I topped mine with a sprinkle of fleur de sel before serving, just because I had some, but they don't need it.
1 lb Brussels sprouts, trimmed (large sprouts halved)
Salt and pepper
Fancy salt for topping (optional)
Preheat the oven to 400 degrees.
Place the sprouts in a bowl and drizzle generously with olive oil. Season with salt and pepper.
Spread the sprout on a rimmed baking sheet in a single layer. Roasted for 25-30 minutes, until nicely browned and crispy on the outside and tender when pierced with a fork. Serve hot, topped with a bit of fancy salt if desired.