Heat oven to 425°F
Rinse and pat dry Brussel sprouts. Cut in half.
In mixing bowl, toss with 1½ tablespoons of the olive oil and salt.
Grease baking sheet with the remaining olive oil.
Spread Brussels sprouts directly on baking sheet. Sprinkle with black pepper and a little more kosher salt if desired.
Roast in oven for about 20 minutes, turning Brussels sprouts halfway to make sure both sides char as desired.