Pat Baker's Blackened Roasted Brussel Sprouts ala Claudia…BAM!

I know what you're thinking…we burned the dinner…but you've drawn the wrong conclusion because we did this on purpose. First Tim lightly sauted some whole brussel sprouts in olive oil in the cast-iron skillet then he added some garlic, black pepper, sea salt, and rosemary and popped the skillet in the oven at about 400° for a few minutes and then turned it down to 375° and let it go for about an hour, stirring them occasionally. They are black and crispy on the outside and soft, sweet and almost carmelized on the inside and really are delicious. I especially like the outside and wouldn't mind just having the leaves separately.