6 C. trimmed Brussels sprouts, halved (about 2 lb.)
\n1 T. olive oil, divided
\n1\/8 tsp. black pepper
\nCooking spray
\n3 garlic cloves, thinly sliced
\n1 T. fresh lemon juice<\/p>\n
Preheat oven to 425\u00b0F. 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\u00b0F 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0F. 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\u00b0F for 25 minutes or until sprouts are crisp-tender. Keep warm. Heat 1-1\/2 tsp. olive oil in a small skillet over…<\/p>\n