Preheat an oven to 425 degrees F. Pull off any loose or discolored leaves from the Brussels sprouts. Trim the stems and cut each sprout in half.
Lightly toss with the oil in a large bowl and sprinkle with salt and pepper. Lay the sprouts out in a single layer on a baking sheet. Roast until tender and browned in spots, stirring about halfway through, 15 to 20 minutes depending on the size. Transfer to a serving platter.
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