Put on a skillet that will be large enough for the Brussel Sprouts to be just one layer and not pile up. Set the heat at medium high and add about three tablespoons of extra virgin olive oil. Rinse off the Brussel Sprouts then slice the stump end off and cut them in half from top to bottom through the stem.

Put them in the skillet and lightly sprinkle with salt and pepper. Toss a few times as they cook. As the Brussel Sprouts are cooking chop up the garlic. When the Brussel Sprouts are seared all over add the garlic and the juice from 1/2 of a lemon to the pan. Toss a few more times as the garlic cooks a little (about one minute) and you are good to go!