From Sam Sifton of The New York Times. This dish became a Thanksgiving necessity when Dan joined our family. Grandpa, Mary, and Jeffrey enjoy it too.
¾ pound fresh brussels sprouts
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Red-pepper flakes to taste
Preheat oven to 400°F. Trim the ends of the brussels sprouts and remove all yellowing exterior leaves. Put the sprouts in a large bowl, toss with the oil, and season well with salt and pepper.
Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.