1 ½ lbs. Brussel sprouts, ends
3 tbsp. olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
Preheat oven to 400 degrees. Place trimmed Brussel sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet and place on center oven rack.
Roast in the oven for 30-45 minutes, shaking pan every 5-7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussel sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.