Ingredients:

  • 1.5 lb Brussels sprouts, trimmed and halved lengthwise
  • 4 cloves garlic, minced finely
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper

Instructions:

  1. Trim the woody stem ends and remove any loose, outer leaves. Slice each sprout exactly in half from top to bottom.
  2. Preheat your oven to 425°F (218°C).
  3. In a large bowl, toss the sprouts with olive oil, salt, and pepper.
  4. Spread the sprouts in a cast iron skillet or on a rimmed baking sheet cut-side down, leaving space between each sprout to avoid crowding.
  5. Roast for 15–20 minutes until the bottoms are deeply browned and the edges are starting to crisp.
  6. Remove the pan from the oven, sprinkle the minced garlic evenly over the sprouts, and toss quickly to distribute.
  7. Return to the oven for another 5–7 minutes until the garlic is pale gold and fragrant.