You don't have to be in Brussels to enjoy this dressed up veggie. Prepared in a rich garlic sauce, it's one of those side dishes that needs no introduction. Serve it with absolutely anything or nothing at all.
Trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems but don't trim too much from the stems, or the sprouts will fall apart.
Combine the Brussels sprouts, 1 1/2 tsp. oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425 degrees for 25 minutes or until sprouts are crisp-tender and 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 and stir in juice. Add to sprouts mixture and toss well.