• 1 TBLS olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1-2 pounds Brussels sprouts, ends trimmed and halved or quartered depending upon size
• 1 tsp grated lemon zest
• 1 TBLS lemon juice

Place Brussels sprouts on baking sheet.  Ad olive oil, garlic, salt and pepper and mix to coat.  Roast at 450-500 degrees for 15 minutes, or until crisp-tender when pierced.  Remove from oven and mix in lemon juice and zest.  Toss and serve hot.