Serves 4

2 tablespoons extra-virgin olive oil
1 to 1-1/2 pounds Brussles spouts, trimmed and halved (6 cups)
Coarse sea salt or kosher salt

1. Preheat the oven to 425F. Lightly grease a baking pan with oil.

2. Drizzle the oil over the Brussles spouts in a large bowl and toss to gently coat. Arrange the sprouts in a single, uncrowded layer on the prepared pan.

3. Roast for about 15 minutes, or until the sprouts are tender and lightly browned, shaking the pan occasionally for even cooking.

4. Transfer the sprouts to a serving bowl and sprinkle with salt. Serve immediately.