Preheat your oven to (425°F) = (218°C). Grab a cookie sheet and line it with parchment paper or a silicone mat. This makes for easy clean-up. Rinse the Brussels sprouts, check for any bad spots, cut off the ends, and discard, if desired. Cut each Brussels sprout in half from the top to the bottom base. Lay the Brussels sprouts evenly in one layer on the cookie sheet, cut side down. Drizzle with some olive oil and then sprinkle with salt and pepper. You can use just about any spice you like, I prefer simple. Roast the sprouts for 20-30 minutes, or until you can see the edges a little dark, as in roasted. Serve warm and enjoy.