Preheat the oven to 425°F with a rack in the center position.
Trim the stem ends off the Brussels sprouts and remove any yellow outer leaves. Halve the sprouts lengthwise, or quarter them if they are particularly large.
Arrange the Brussels sprouts cut side down on a rimmed sheet pan, being careful not to overcrowd. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
Roast until the Brussels sprouts are browned on the bottom and tender when pierced with a fork, 18 to 20 minutes. Serve warm.
