It usually takes 3 to 6 days for a person to get symptoms of hand-foot-and-mouth disease after being exposed to the virus. This is called the incubation period.
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, 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 kosher salt (I like these salty like French fries), and serve immediately.
For softer brussels sprouts: Pour about 1/2 cup of chicken or vegetable stock into the pan, cover, and put in a hot oven for 20 minutes, uncover and continue roasting until sprouts are browned and liquid is completely evaporated, about another 15 minutes. Roasted Brussels Sprouts.. Roast Brussels Sprouts. Put the trimmed brussels sprouts in a roasting or baking pan. Drizzle them with oil (grapeseed is a good neutral-tasting oil, olive oil adds a lovely flavor) and sprinkle them with salt.