1 lb Brussels sprouts (stems trimmed and cut in half)
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper
3 Sprigs fresh rosemary
1 Bay leaf

Preheat oven to 400°F.

In a medium-size mixing bowl, toss all the ingredients together then arrange them evenly on a baking sheet.

Roast 25 minutes, giving the tray a good shake halfway through or until the sprouts are fork-tender and golden brown.

Discard the bay leaf and rosemary stems.