2 large bags (4 lbs) of brussel sprouts
2 tbs Seymour Rockin’ Harissa
15 garlic cloves
4 tbs good olive oil
Preheat oven to 425′ F
Toss all ingredients in a bowl. Transfer to pyrex or ceramic casserole dishes. Roast brussel sprouts in a single layer for about 45 minutes. Half way through cooking stir.