Preheat the oven to 375.

Cut off the bottom 1/2 inch of the brussel sprout stems, then cut them in quarters from top to bottom. The leaves should start falling off. Pull off the remaining green leaves from the heart of the sprout so that the hearts don't have any green left on them. Add the hearts and leaves to a casserole dish. If the leaves don't easily come off, you can cut off a little more of the stems so they separate easier.

Add the oil and all seasonings to the brussel sprouts and massage it together with your hands.

Bake uncovered for 35-40 minutes, stirring every 10-15 minutes. You'll know they are done when they have completely wilted and the leaves start to brown.