Though I am usually a measurer, it isn't necessary for this recipe.
     Brussels sprouts, trimmed and halved.  (Tender fresh ones off a stalk are best, but frozen ones that are thawed are also good and much faster.)
     Olive oil.    A couple of Tablespoons  to coat the sprouts well.
     Salt.   At least 1/8th a teaspoon
    Arrange sprouts face down on cookie sheet lined with foil. Cover them with a second sheet of foil and bake at 450 degrees for 10 minutes.  Remove foil and cook until sprouts are tender. (10 more minutes for fresh - less for frozen)
   While sprouts bake add a few Tablespoons of olive oil to a skillet with a couple of cloves of minced garlic.  Heat over medium heat until shimmering.  Toss with Brussels sprouts when done and serve with Parmesan cheese.  Delicious!