Roasted brussel sprouts seem to be very trendy at the moment. I love roasted veggies and brussel sprouts in particular are quite nutritious; rich in protein, dietary fiber, vitamins, minerals and antioxidants so I thought I’d suggest this easy recipe. The prep work is very easy and if you use tinfoil you needn’t even dirty a single pan – total prep and cooking time is 40 minutes.
Start by preheating your oven to 400 degrees then soak the sprouts in salted water for a few moments to help remove any dirt. After, chop the stem and remove any discolored outer leaves. Aside from mincing a garlic clove, this is all the food prep required.
Once the brussel sprouts have been prepped you will need 1/4 cup of good extra virgin olive oil (enough to thoroughly coat the sprouts), a minced clove of garlic, a few pinches of salt and a ziploc bag that you can use to incorporate the ingredients.
Once you’ve added everything in the ziploc bag – give it a thorough shaking. You want the salt, garlic and olive oil to cover / coat the sprouts to add flavor and prevent them from drying out or burning when you roast them in the oven.
Pour out the brussel sprouts, garlic and salt into a cookie sheet lined with tinfoil (to make the clean up easier) and insert the tray into the oven at 400 F for 30 minutes. Shake / stir the sprouts every 10 minutes to help the vegetables cook more evenly. They are delicious when you take them out of the oven, but beware – they are extremely hot. 
BosGuy 
Try Chopping in Bacon or Pancetta – trust me an amazing blend of flavors!!
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Very similar to how I cook them. I also add some good balsamic vinegar to the toss (and do it in a bowl. A little more clean up but less plastic in the landfill.)
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Many people don’t know that when sprouts are cooked incorrectly (which happens a lot) they really taste terrible – not just ‘not so good.’ I recently had BS chips – they wouldn’t say how they did them but I’m guessing they peeled the sprouts and then deep fried them. Delicious!
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I love them.
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Too much work! Me – I just halve the brussel sprouts. Then I season liberally with salt, pepper and garlic powder.
Then into an at medium to high heat one pat of unsalted butter and a tablespoon or two of EVOO. Place the sprouts cut side down. Let em’ get brown and then once that happens – pour in some red wine to de-glaze.
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