Trim and halve brussel sprouts. Be careful so you have minimal leaf loss.
Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a ziploc bag and mix.
Add the brussel sprouts to the bag and coat evenly. Again, be gentle to avoid leaf loss.
Place the coated brussel sprouts onto the baking sheet and spread out evenly.
Bake for 20-22 minutes. For a more crunchy sprout, broil for a few minutes. Serve warm.