Chop off each sprout approximately ¼-inch above the hard white stem. For larger sprouts, chop each Brussels sprout in half (optional).
Rinse Brussels sprouts using a colander, then dump sprouts in a large mixing bowl.
Add two tablespoons of olive oil, sea salt, black pepper and garlic to mixing bowl. Stir until all sprouts are evenly coated. (For additional flavor, substitute 1 tablespoon of olive oil for white-truffle oil — a great wishlist ingredient that makes everything taste incredible!).
Preheat oven to 350°.
Add contents of mixing bowl to an oven-safe skillet and cook in a single layer on medium high heat for 4-6 minutes, stirring occasionally.
Place skillet in the oven, and cook Brussels sprouts for an additional 10 minutes, or until desired level of crispness.
Recipe by Collegiate Cook at https://collegiatecook.com/2014/04/02/date-night-recipes-oven-roasted-brussels-sprouts/