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Heat the oven to 450°F.
Remove any yellow or outer leaves on the Brussels sprouts, then trim the core ends and halve lengthwise.
In a large bowl, toss the sprouts with the olive oil, salt, and pepper until coated. Arrange the sprouts cut side down and evenly spaced on a rimmed sheet pan lined with parchment paper.
Roast until the sprouts are tender and brown, about 15 to 18 minutes, depending on your oven, the size of your sprouts, and how done you like them. Start checking after about 10 minutes if you prefer that they still have a little crunch.
If you want to add more flavor, place the hot roasted sprouts back in the mixing bowl, add the lemon juice, Parmesan or Romano and toss until combined.
Season to taste, adding more salt if desired, and serve.