Heat the oven to 450°F. Trim the stem ends off the brussel sprouts with a sharp knife.
Slice the sprouts in half, or quarter any particularly large ones so they roast evenly. Put the melted butter in a large bowl.
Add the sprouts to the bowl and toss until fully coated in butter. Season with the salt and pepper and toss again.
Spread the sprouts in a single layer on a cookie sheet (loose leaves are fine; they roast into crispy bites). Roast at 450°F for 5-7 minutes, until you smell a rich, nutty aroma.
Remove the pan and gently toss the sprouts so each side can crisp. Return to the oven for another 5 minutes, watching so they do not burn.
Remove when the leaves are crispy and browned. Plate and, if you like, finish with a pinch of finishing salt or a drizzle of balsamic glaze. Serve warm.
