1teaspoonDiamond Crystal kosher salt(Or ½ teaspoon fine salt)
Preheat your oven to 425 degrees F.
Rinse the Brussels sprouts and dry them well. Remove the outer leaves as needed, cut off the stems, and cut each sprout in half.
In a 9 X 13-inch baking dish, mix the Brussels sprouts with olive oil, salt, pepper, and garlic powder. Roast them for 15 minutes.
Gently stir them, then keep roasting them until they're caramelized and fork-tender. This should take about 10 more minutes, but check on them often, in case your oven runs hotter than mine.
A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they'll be completely dry. If you need to wash them, make sure to dry them thoroughly. Otherwise, they will steam rather than roast.