Crispy, caramelized edges and tender centers are the hallmarks of perfectly roasted brussels sprouts—and you don’t need much more than olive oil, salt, and pepper to get there. This simple recipe relies on a hot oven and a rimmed baking sheet to turn the humble vegetable into a side dish worthy of both weeknight dinners and the Thanksgiving table. The key is to halve the brussels sprouts (quarter any especially large ones), then spread them in a single layer so they roast instead of steam.