Roasted Brussels Sprouts

(c) Photo: Lisa Muhammad

2 cups of fresh Brussels Sprouts from a good farmer's market
2 tablespoons Extra Virgin Olive Oil
5 cloves of Garlic, peeled and some crushed
1 Teaspoon of Sea or Kosher salt

(c) Photo: Lisa Muhammad

Pre-heat oven to 405 degrees.
Halve sprouts and generously lather with olive oil.
Place halve side down in baking dish or cast iron pan.
Sprinkle with salt. 
Bake about 15 minutes or until edges and bottom of sprouts begin to brown and sprouts are tender.

The key here is salt.  A generous amount of salt really makes these sprouts flavorful. Be careful, don't over do it. These have a woodsy, rather earthy taste and almost as though they came off the grill. I think you'll enjoy them.