Cut off the ends of the sprouts, and peel off any colored outer leaves.
Slice each brussel sprout into thirds.
Place the sprouts into a ziplock bag.
Add enough olive oil to coat the veggies, then sprinkle with coarse salt.
Zip the bag and shake. Make sure all the sprouts are coated.
Spread them out evenly in one layer on a baking sheet.
Bake at 400 degrees for about 10 minutes, then flip them over with a spatula and cook for another 10-15 minutes until they are nice and brown, but not yet burning. Serve hot.