Preheat the oven to 400 degrees F. Wash the brussels sprouts then trip off the stubby ends and cut them in half lengthwise. Discard the stems and the loose leaves or use the loose leaves to make crispy brussel sprout chips.

Place brussels sprouts on a large rimmed baking sheet or a casserole dish. Drizzle with avocado oil and sprinkle with sea salt and pepper. Some people perform this step using a large bowl but I find that isn't necessary and adds more cleanup at the end. Arrange the brussel sprouts face-down (cut sides down) in a single layer.

Roast the brussels sprouts in the oven for 10 minutes. After 10 minutes, stir in the chopped garlic.

Roast for another 10 to 15 minutes, or until the brussels sprouts are golden-brown on the flat sides. The brussels sprouts become browned very quickly, so be sure to keep a watchful eye if you don’t want them too dark.

Remove the brussels sprouts from the oven and grate lemon zest over them. Taste for flavor and add more sea salt if desired.

Serve brussels sprouts with your choice of main dish and enjoy!