 
 <prompt> ```Even before you pull your Brussels sprouts out of the freezer, you fit start to dey heat up an oiled baking sheet. Pour small small olive oil on top the surface of one big baking sheet, put am inside oven make e dey warm up as the oven dey heat. A pre-heated baking sheet—with pre-heated olive oil—go help your sprouts cook quick quick once you put them inside oven. Pull your sprouts commot from the freezer and open the bag. Also bring out big mixing bowl. Pour the Brussels sprouts inside the bowl. You fit need to use scissors cut open the bag of sprouts if e no gree tear open. For frozen vegetables to roast well well, dem need to dey well-oiled. Pour generous 1⁄4 cup (59 mL) or 1⁄2 cup (120 mL) on top the Brussels sprouts. Once the sprouts don get olive oil on top them, sprinkle 1–3 teaspoons (4.9–14.8 mL) of salt on top them. The amount of salt fit change based on how you want the salt taste for the finished sprouts. Any type of salt dey okay; you fit use wetin you like. Common types of salt wey dem dey use include kosher salt or coarse sea salt. Use your hands mix the Brussels sprouts inside the olive oil and salt mixture. Make sure say the salt no dey form clumps, but e dey spread evenly on top the sprouts. Each of the frozen sprouts suppose dey evenly coated with olive oil and salt.``` <response>: Drizzle olive oil over your baking sheet. Pour your frozen Brussels sprouts into a mixing bowl. Pour olive oil over the sprouts. Add salt to the oiled sprouts. Toss the sprouts with the oil and salt. 