- 1 pound Brussels sprouts, trimmed and quartered lengthwise
- 1/4 cup olive oil, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 6 cloves garlic
- 1 teaspoon lemon juice
Preheat oven to 400º F. Toss Brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Arrange on a baking sheet.
Toss garlic cloves with enough oil to coat, wrap in foil, and place in a separate corner of the same baking sheet.
Roast Brussels sprouts and garlic for about 30 minutes, or until sprouts start to brown and garlic becomes aromatic.
When garlic is cool enough to handle, squeeze pulp out of the skins and mash with a fork. Mix with remaining oil, salt and lemon juice. Serve sauce on the side, as a dip, or toss roasted Brussels sprouts with it before serving.
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