6 cups trimmed Brussels sprouts
1 tablespoon olive oil, divided
½ teaspoon sea salt
1/8 teaspoon black pepper
oil to coat
3 cloves garlic, thinly sliced
1 tablespoon fresh lemon juice
1. Preheat oven to 425 degrees.
2. Combine Brussels sprouts. 11/2 teaspoons oil, salt, and pepper. Place sprouts in a baking dish coated with oil. Bake at 425 degrees for 25 minutes or until sprouts are crisp-tender. Keep warm.
3. Heat 1½ teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in lemon juice. Add to sprouts mixture; toss well.