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| Brussels Sprouts with Garlic and Lemon |
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Cooking spray |
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2 pounds Brussels sprouts, trimmed and halved |
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1 tablespoon olive oil, divided |
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½ teaspoon salt |
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1/8 teaspoon black pepper |
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4 garlic cloves, thinly sliced |
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1 tablespoon fresh lemon juice |
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Preheat oven to 425 degrees F. |
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Coat a 13 x 9-inch baking dish with cooking spray. Place sprouts, 1 ½ teaspoons oil, salt and black pepper in baking dish; stir to combine. Bake until sprouts are crisp-tender, about 25 minutes. Keep warm. |
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Set a small skillet over medium-low heat. Heat 1 ½ teaspoons oil in skillet. Add garlic; cook and stir until golden brown, about 3 minutes. Remove from heat, and add lemon juice. |
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Add to sprouts. Toss well before serving. |
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