Preheat the oven to 425 F.  Line a sheet pan with foil and drizzle it (for me, half of it since I'm only making one giant serving) with olive oil.

To prep your brussels sprouts, cut the ends off them, then halve and dice or mince.  You want very small uniform pieces.  Peel any loose leaves off whole and add them to the pan.  

Put all the brussels sprout pieces and leaves in the pan, drizzle with a bit more oil, and use your hands to get them totally coated in the oil.  Make sure they're spread out well so they don't get soggy.  Then heavily sprinkle with garlic powder and some fresh-ground sea salt.  

Roast for 10-15 minutes, but start checking them around 7.  You might give them a bit of a shake to make sure they don't burn.

Remove from the oven when they're soft, golden brown, and the leaves are crispy.  Put in a bowl and sprinkle on more garlic powder; drizzle with a bit more olive oil if they seem dry.