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Preheat oven to 400° Fahrenheit and line a large cookie sheet with parchment paper.
Trim the ends off the Brussels sprouts and cut them in half.
Put the Brussels sprouts in a resealable plastic bag.
Drizzle the Brussels sprouts with the truffle oil, seal the bag, and shake until all Brussels sprouts are evenly coated.
Spread the Brussels sprouts in a flat, even layer across the cookie sheet (use two cookie sheets if necessary).
Sprinkle evenly with the salt and pepper.
Bake the Brussels sprouts until crispy and brown on the edges, about 20 minutes.