I hate to admit I don't love, love Brussels sprouts, well, I didn't before roasting. These were really great. My husband likes them dipped in mustard. I'm good with them just as the are right out of the oven, with an extra sprinkling of kosher salt.
Preheat oven to 400FSlice trimmed Brussels sprouts in half. Place in bowl with olive oil and salt and pepper. Mix well. Pour sprouts onto a baking shallow baking pan. Bake for about 30 minutes until the sprouts are tender and the edges nicely browned but not burned. Before serving you can add a touch more olive oil if you'd like and a little extra salt.