1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
2 – 3 cloves garlic, minced
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice, plus more for serving
1/2 tsp (scant) fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese
Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.
Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 – 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.