Cut the ends off your brussels and slice them in half. Wash them under cold water in a colander and shake off the excess water.
Line a large pan with parchment paper (I prefer unbleached parchment paper).
Dump the brussels on the pan. Drizzle with a high heat oil (NOT olive oil) - try Safflower, Sunflower or Coconut. Sprinkle with salt and pepper. Using clean hands massage the oil into the brussels.
With your oven set to 425F, put the brussels sprouts in and check every 8 minutes, shaking and turning them over. Depending on how crispy you like the outsides, they'll be done in 15-25 minutes. You'll want them to be fork tender.
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