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Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons coconut oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Slice them in half.

Place a sheet pan with coconut oil into the oven just long enough to melt the oil.  Add the sprouts to the pan and sprinkle with salt and pepper.  Mix well so all sprouts are evenly coated.

Roast for 35 to 40 minutes, until crisp on the outside and cooked through, shake the pan periodically to brown the sprouts evenly.  Serve hot.