We do the brussel sprouts, along with fresh asparagus, cauliflower & tiny pearl onions, at least a couple of times per week. We preheat a lightly oiled-skillet in the oven to 400F, put the veggies, cut/sliced to similar sizes, into a large zip lock bag, with a couple of table spoons of olive oil, some kosher salt & fresh ground peppercorn, and toss. When oven/skillet is to temp, everything goes into the skillet, then back into the oven for 20-25 minutes, give or take. May want to pull out, about half way through, and toss a bit with spatula. Take skillet directly to table and serve immediately.
Note: You can always go heavy, or light, on any of the veggies, and/or substitute others of similar texture. I sometimes use a regular white, yellow, or red onion, rather than the pearls.