Preheat oven to 425°F (220°C)
Trim ends off Brussels sprouts and remove any loose outer leaves
Cut larger sprouts in half (keep small ones whole)
Rinse and pat dry
Toss sprouts with olive oil, salt, and black pepper
Add optional seasonings: garlic powder, smoked paprika, red pepper flakes, or lemon zest
Spread on a baking sheet cut-side down in a single layer
Roast 20–35 minutes, until browned and tender
Toss once halfway through for even browning
Optional: drizzle with balsamic vinegar or add a splash of maple syrup during the last 5 minutes
Serve hot