1½ pounds brussel sprouts ends trimmed and yellow leaves removed ▢3 tablespoons olive oil ▢1 teaspoon coarse Kosher salt ▢½ teaspoon pepper
Preheat oven to 400°F.
In a large Ziploc container, combine trimmed Brussel sprouts, olive oil, salt, and pepper. Shake the seal to saturate.
Pour onto lightly greased baking sheet and cook for 20-30 minutes (based on how crispy you like them).
(Sprouts roast more evenly if tossed once or twice during the process.)
Warmly serve, and ENJOY!