Gently place the Brussel sprouts on a parchment-lined baking pan (ideally, one with higher sides) and coat Brussel sprouts with olive oil, salt and pepper. Toss gently with hands until lightly coated with the oil and seasoning, and spread out on the pan in a single, even layer. Note: If some loose leaves fall onto the pan, don’t bother removing them – they taste delicious when crisped in the oven.