6 C. trimmed Brussels sprouts, halved (about 2 lb.)
1 T. olive oil, divided
1/8 tsp. black pepper
Cooking spray
3 garlic cloves, thinly sliced
1 T. fresh lemon juice

Preheat oven to 425°F. Combine the Brussels sprouts, 1-1/2 tsp. oil, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425°F for 25 minutes or until sprouts are crisp-tender. Keep warm. Heat 1-1/2 tsp. 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 juice. Add to sprouts mixture; toss well.