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!