How to make it:
Preheat the oven to 400° F. Move the rack to the lowest spot.

Remove the outer layer leaves and discard.

Trim off the bottom stem; then slice in half, down the sprout from top to bottom.

Using a colander, rinse well under water.

Lay on a towel and pat dry.

Make the roasted garlic cloves.

Dump them into a mixing bowl and toss with the roasted garlic, a drizzle of olive oil, and salt. If you don't have time to roast garlic clove heads, you can use 2 Tablespoons of freshly minced garlic. However, use a garlic press to mince as fine as possible and mix with olive oil prior to coating the brussel sprouts to reduce the chance of the garlic burning.

Preheat your baking sheet in the hot preheated oven for 5 minutes. This will help achieve a good seer.

Lay them flat side down on the baking sheet and bake on the bottom rack for 25-30 minutes.

Add more salt to taste. Feel free to add a squirt of lemon juice or a light drizzle of balsamic to brighten the flavor, too.

Enjoy!