4 cups Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large bowl. Toss to coat. Place onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Serve immediately.