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After you cut and wash the Brussels with cold water, rinsing and removing bad bits - then place them into a cold salt water bath. Let sit for 20/25 minutes then wash them again after the bath.
Lay out the Brussels and pat dry (try to remove as much water as possible) so that they crisp in the oven.
Once dry, put them into a bowl and hand mix with olive oil, salt and pepper.
Place them face down onto a baking sheet and then flip after crispy and continue to bake.
Oven @ 425.
Time to bake 30 minutes + depending on the size of the Brussels and how quickly each side crisps.