Trim Brussels sprouts by cutting off the brown ends and pulling off any yellow or outer wilted leaves.
Place Brussels sprouts in a bowl. Add olive oil, salt and black pepper to bowl; toss to combine.
Spoon Brussels sprouts out onto a sheet pan and roast for about 40 minutes, until tender on the inside and crisp on the outside. Every now and then, while Brussels sprouts are roasting, shake the pan in order for the Brussels sprouts to evenly brown.