Preheat the oven to 425°F
Trim the Brussels sprouts and remove any loose outer leaves
Cut larger sprouts in half
Pat the sprouts dry
Toss with olive oil, salt, and pepper
Add optional seasonings like garlic powder, paprika, or balsamic vinegar
Spread the sprouts in a single layer on a baking sheet
Place the cut side down for better browning
Roast for 20 to 30 minutes
Flip halfway through if desired
Remove when the edges are browned and the centers are tender
Serve immediately