Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7. Chop off the ends of 500 g Brussels sprouts and remove any loose outer leaves. Cut the larger sprouts in to half or quarters, depending on the size.
Place the sprouts on the baking tray with 1 tablespoon Olive oil, 3 Garlic clove and Sea salt and black pepper. Gently mix trying not to displace any further leaves.
Put into the oven and cook for 25 minutes.
Remove from the oven and add 30 g Parmesan and put back in the oven for 10 minutes.
Notes
If Parmesan isn't your thing, then you could roast them in olive oil, paprika and chilli.
Make sure the garlic is cut in the chunks (see the process photos). If you crush it, it will burn. Whereas the chunks get sweet and tender.
Add some herbs with some chopped up thyme or rosemary.
Make these roasted sprouts a little more indulgent by adding some chopped bacon just before roasting.
Make sure that the Brussels sprouts have lots of space in the pan when roasting. This will help them to get really crispy.