Roasted Brussels Sprouts with Lemon-Garlic Sauce

Preheat oven to 400º F. Toss the Brussels sprouts with 2 tablespoons of the oil, 1/2 teaspoon of the salt, and the pepper. Arrange them on a baking sheet.

Toss the garlic cloves with enough oil to coat them, wrap them in foil, and place them in a separate corner of the same baking sheet.

Roast the Brussels sprouts and the garlic for about 30 minutes, or until the Brussels sprouts start to brown and the garlic becomes aromatic.

When the garlic is cool enough to handle, squeeze the pulp out of the skins and mash it with a fork. Mix it with the remaining oil, salt and lemon juice. Serve the sauce on the side, as a dip, or toss the roasted Brussels sprouts with it before serving.