Ingredients

Instructions

  1. Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
  2. Place Brussels sprouts in a baking dish coated with cooking spray.
  3. Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
  4. Heat remaining olive oil in a skillet over medium heat.
  5. Add sliced garlic and cook for about 3-4 minutes or until golden brown.
  6. Remove from heat and stir in fresh lemon juice if using.
  7. Add roasted sprouts to the garlic oil, and toss to combine.