Clean the sprouts by cutting off the stems, removing the outer leaves and rinsing them.
Toss them with olive oil, salt and pepper. I like to use parchment paper when I'm roasting vegetables, instead of using non-stick spray on the bakeware. Makes cleanup easier.
Bake at 450. I checked them after about 20 minutes and then every 10 minutes until they were nice and brown. I think it took about 45 minutes, total.
Roasting brings out the natural sweetness in vegetables. The sprouts were mild, without the pungency that many cooking methods leave them with. And their shape makes them fun for snacking; I popped a few in my mouth as I plated dinner.
I'm pretty much sold on roasting veggies; it's simple and yields consistently good results.