Start by preheating the oven to 400. Then chop your brussel sprouts in half (cutting off stalky stems and discarding any gross outer leaves).

Next, take a bulb of garlic and slice up several cloves (I think more is better, because I love oven-roasted garlic, but you can add as much or as little garlic as you'd like). Do this by peeling the garlic cloves, then slicing them thinly. 

Next, lay your brussel sprouts in a single layer in a casserole dish/baking pan/whatever you have. I was making a big batch so I used these four oven-safe baking dishes.

Remember, a single layer - otherwise, they won't cook and brown evenly and will take forever to bake.

Drizzle some olive oil. Less is more.

Sprinkle on your garlic slices, and add a bit of pepper and sea salt to taste (I like 'em pretty salty).

Pop them in the oven until they start looking nice and golden, about 20 minutes.

When you take them out, toss them with a touch more olive oil, a little more salt, grated parmesan cheese, and, if you'd like, chopped up fresh basil, lemon, and a nut like pine nuts or almond slices. This time I opted for parmesan with almond slices. They add the perfect touch of crunch.

I used these parmesan petals instead of pricier parmesan and loved the taste.