Preheat oven to 400°F.
Place 1½ pounds trimmed Brussels sprouts, 3 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper in a large Ziploc bag. Seal and shake to coat.
Pour onto lightly greased baking sheet and cook for 20-30 minutes (based on how crispy you want them.
For a more even cook, toss sprouts once or twice while they cook. Serve warm
Roasted brussels sprouts have a perfectly crispy outside and a melt-in-your-mouth center, and take just minutes to prep!