Cut 1 pound of Brussels sprouts in half, and toss the pieces with 2 tablespoons of extra virgin olive oil. Spread the Brussels sprouts in a rimmed baking sheet. Roast in an oven heated to 400 degrees Fahrenheit for 30 to 35 minutes.
To prepare the Brussels sprouts, wash the vegetables and trim off the ends. Cutting the Brussels sprouts in half reduces the roasting time and allows for more surface contact for additional browning. Start with the cut edges of the Brussels sprouts facing down on the baking sheet. Stir the vegetables once or twice during the roasting time so they brown evenly. When they are done cooking, the insides are tender while the outside leaves are loose with a brown crisp on them.
Change up the roasted Brussels sprouts by adding seasonings or additional ingredients. Salt and pepper mixed in with the olive oil is a simple option. Experiment with other seasonings, such as garlic powder and rosemary. Roasting nuts with the Brussels sprouts adds flavor and texture. Add pecan pieces, sliced almonds or pine nuts for the last five minutes of roasting time.
Another option is to add flavoring after roasting the Brussels sprouts. Squeeze fresh lemon juice on the roasted Brussels sprouts for a citrus flavor. Parmesan cheese sprinkled on the roasted vegetables also works well.