Step 1

Trim the Brussels Sprouts. Preheat an oven to 425F. Trim Brussels sprouts by using a sharp knife to cut off the hard, woody end on the bottom. Next, slice in half from top to bottom, leaving the core in tact to hold Brussels sprout together. Remove first outer layer of leaves, including any that are discolored. Discard. (See note below!)

Step 2

Roast until tender. Place Brussels sprouts in a large mixing bowl, then toss with 3 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Place Brussels sprouts cut side down on a rimmed baking sheet. Roast until the tops and bottoms of the sprouts are caramelized and brown, but the centers are creamy, about 20-25 minutes. Enjoy immediately!