This time of year we eat brussel sprouts multiple times per week. I buy 1 or 2 stalks a week when they are fresh from the field, and we gobble them up. I always make them the same way too.
Snap off as many fresh brussel sprouts as needed for your meal. Make sure to trim the tough end off that was once attached to the stalk.
Cut all sprouts in half and rinse under cold water, drain well, and blot with a dry cloth.
Mince 4 large cloves of garlic and toss with sprouts in a large bowl. Drizzle with a generous amount of olive oil. about 1 tsp of corse salt and the same of freshly ground pepper. Toss
Pour out onto a cookie sheet and place in a preheated oven at 500'F. Make sure to check them every 5 mins or so and flip around with a flipper. after about 10-12 mins turn the oven up to broil and cook for an additional 3-5 mins or until sprouts are grilled well, and some of the leaves are turning crispy.