Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, garlic, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.
Moms with kids, who dislike Brussels sprouts, should definitely try this recipe at home! The chef here provides instructions to make healthy Brussels sprouts simply seasoned with salt, pepper, and olive oil and then slow roasted. A super easy preparation which yields delicious results.