1 lb brussels sprouts, stems trimmed and cut in half
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
3 sprigs fresh rosemary
1 bay leaf

1. Preheat oven to 400°F.

2. In a medium-size mixing bowl, toss all the ingredients together then arrange them evenly on a baking sheet.

3. Roast 25 minutes, giving the tray a good shake halfway through or until the sprouts are fork-tender and golden brown.

4. Discard the bay leaf and rosemary stems.