Makes 6 servings
1-1/2 pounds Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-2 teaspoons butter, at room temperature
Preheat oven to 400 degrees.
Wash the Brussels sprouts and remove the outer layer of leaves and any that are yellow or ugly-looking.
Cut off the brown stubs and slice in half through the stem and place them in a large bowl.
Drizzle the sprouts with the olive oil and the salt and pepper.
Toss them to make sure they are coated.
Pour the sprouts on a rimmed baking sheet or shallow roasting pan.
Roast in preheated oven for 15 minutes, stir the sprouts and cook for an additional 10-12 minutes, or until the sprouts are tender and the outsides are nicely colored.
Serve with extra salt and pepper and toss with the butter before serving.