Preheat the oven to 425°F with a rack in the center position.
Trim the brown ends off the Brussels sprouts and remove any yellow leaves. Halve the sprouts lengthwise, or quarter them if they are particularly large.
Arrange the Brussels sprouts cut-sides down on a rimmed sheet pan, being careful not to overcrowd. Drizzle with olive oil and sprinkle with salt. Toss to combine.
Roast until browned and tender, about 20-25 minutes.