1 1/2 lb brussel sprouts
3 TBSP extra virgin olive oil
1 tsp kosher salt
1/2 tsp sugar
Preheat oven with baking sheet on bottom rack to 500 F
Meanwhile trim the bottoms of each sprout and remove any undesirable leaves, then cut in half.
Drizzle sprouts with oil in a large bowl, then toss to evenly coat.
Sprinkle with salt and sugar and toss gently to combine.
Transfer sprouts to preheated baking sheet and spread evenly. For best results, turn sprouts flat side down.
Roast in oven til browned and tender about 12 minutes, turning halfway for even browning.
Serve and enjoy immediately (they cool down quickly).
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