Trim off the brown ends of the brussels sprouts and peel off any discolored outer leaves.
Cut the brussels sprouts in half. If there are any small brussels sprouts, you can leave those whole.
In a bowl, toss the brussels sprouts with olive oil and sprinkle with sea salt. Pour onto a sheet pan lined with parchment paper and roast for 30-35 minutes until they are crispy on the outside and tender inside. Shake the pan a few times while cooking to prevent burning. Serve immediately.
