Roasted Brussels Sprouts with Browned Garlic

Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.

Place Brussels sprouts in a baking dish coated with cooking spray.

Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.

Heat remaining olive oil in a skillet over medium heat.

Add sliced garlic and cook for about 3-4 minutes or until golden brown.

Remove from heat and stir in fresh lemon juice if using.

Add roasted sprouts to the garlic oil, and toss to combine.