Toss sprouts in a mixing bowl with 2 tablespoons oil. I like to use my hands to rub the oil over the sprouts and leaves until evenly coated. Spread them out on a rimmed baking sheet leaving space for better browning. Sprinkle with 1/2 teaspoon salt and pepper and bake at 400°F for 15-20 minutes, or until the edges of most of the sprouts are golden brown and crisp.
Check every 5 minutes to stir as needed for even browning, transferring browned leaves to a platter while the rest finishes roasting. (It is hard to not eat these crisp leaves while waiting and watching--they are the best part.)
Once the Brussels sprouts are roasted, taste and add more salt and pepper as desired (adequate salt helps balance bitterness). Serve immediately.