roasted brussels sprouts

My oldest came home from college a vegan so that's new.  We're eating so many veggies we'll having them coming out of our ears before long.  We don't all eat vegan but we're definitely accommodating.  These brussels sprouts are delicious.  So simple.  I roasted them much longer than the recipe called for to make sure I got the blackened yumminess.

roasted brussels sprouts (food network, Ina Garten)
1 1/2 pounds brussels sprouts
3 tablespoons olive oil (I used 2 tablespoons)
3/4 teaspoon sea 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 (mine didn't have any).  Mix them in a bowl or plastic bag with the oil, salt and pepper.  Pour them onto a sheet pan and roast for 35-40 minutes (I roasted them for an hour or more) until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Sprinkle with more salt if desired and serve immediately.