This is a wee bit different from what rachelstevi posted, hence the name…Brussel Sprouts II 1 lb Brussels sprouts 2 tbs olive oil salt and pepper Preheat oven to 450°. Remove loose or discolored leaves from the outside of the Brussels sprouts, and cut off the brown stem ends. Most of the sprouts should be cut in half lengthwise. If there are any that are longer than 1.5 in, cut those in quarters, if smaller than an in, leave them whole. Toss the Brussels sprouts in the oil and then with the salt and pepper. Roast for 5-6 min, or until the underside is just starting to brown.
Then turn all the sprouts flat side down. Roast until the flat side is brown, about another 5 min. Check one of the larger ones for doneness by piercing with a sharp knife to make sure it slides in easily. Serves 6