Servings: 2 to 4

1 pound (or so) Brussel Sprouts 1 pound (or so) Brussel Sprouts
⅛ cup tasty olive oil (plus a bit more perhaps) ⅛ cup tasty olive oil (plus a bit more perhaps)
½ teaspoon kosher salt ½ teaspoon kosher salt
½ teaspoon fresh cracked pepper ½ teaspoon fresh cracked pepper
¼ cup shaved parmigiano reggiano (or other cheese, optional) ¼ cup shaved parmigiano reggiano (or other cheese, optional)
1 tablespoon white truffle oil (very optional, see notes) or olive oil 1 tablespoon white truffle oil (very optional, see notes) or olive oil

Heat the oven to 425 degrees. Position a rack in the top ⅓ of the oven.
Trim the sprouts by cutting them in half lengthwise, cutting off any stem sticking out the bottom and then getting rid of any now disconnected leaves. If they are really big, perhaps cut them in half again.
Toss the sprouts in the oil, salt and pepper in a big bowl. There should be oil on every sprout and seasoning visible too.
Spread the sprouts out on a baking sheet covered with parchment or a non-stick mat. I usually put them when the cut side down but variety works too and is quicker.
Roast the sprouts for 30 minutes, turning the pan at 15 minutes. Bonus points flipping them over when turning the pan, but it is really hard to do that quickly. I just shake the pan a bit and at least some of them roll over.
Once the sprouts are super crispy and charred on the outside and tender in the middle - stick one with a sharp knife to see if it goes in easily - transfer to the the bowl.
Stir in the shaved cheese if using and oil. Taste for salt and serve!

Super Crispy: If you are brave turn on the broiler for the final 2 minutes to really char the sprouts! But pay attention!  Super Crispy: If you are brave turn on the broiler for the final 2 minutes to really char the sprouts! But pay attention!
Truffle Oil: Some people love the flavor, some people hate it. So proceed with caution. I used to always use it and now I rarely do.  Truffle Oil: Some people love the flavor, some people hate it. So proceed with caution. I used to always use it and now I rarely do.