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.
Gently shake the pan to roll the Brussels sprouts around in the salt. Squeeze another lemon wedge over the Brussels sprouts and then shake the pan again to get more salt on the them. Roast in the oven for about 40 minutes. Shake the pan periodically to brown the Brussels sprouts evenly. Remove from the oven when they are brown and crisp outside and tender inside. Sprinkle with more Kosher salt. Serve right from the oven, although roasted Brussels sprouts are tasty at room temperature as well, as a side dish or as a snack.