Wash and then cut off any brown ends of the Brussels sprouts. Next cut them into quarters lengthwise. Slice onion if using.
Mix them (and sliced onion if using) in a bowl with the olive oil, salt, and pepper. Pour them on a sheet pan lined with foil and roast for 20 to 25 minutes, until crisp on the outside but tender on the inside.
Flip the Brussel sprouts halfway through the cooking time to brown them evenly. Sprinkle with a tiny bit more sea salt and serve immediately.
Use a good quality olive oil for the best flavor.The part that takes the longest when preparing, but is so worth it, is quartering the Brussels. This gives them more surface area to get nice and crisp while roasting in the oven.These Brussels Sprouts are also good with a drizzle of balsamic vinegar when they come out of the oven.This recipe pairs well with most meat, chicken, or fish dishes.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!