Step 1

Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve 1 pound Brussels sprouts. Halve 1 lemon, and smash 4 unpeeled garlic cloves.

Step 2

Place the Brussels sprouts and garlic on the hot baking sheet. Season with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper and toss to combine. Arrange the Brussels sprouts in a single layer cut-side down, then add lemon halves cut-side down.

Step 3

Roast for 15 minutes. Flip the Brussels sprouts and roast until crispy on the outside and tender on the inside, 10 to 15 minutes more. Peel the garlic, squeeze the lemon over the Brussels sprouts, and toss.