Preheat the oven or toaster oven to 425°F (220°C).

Wash the brussels sprouts thoroughly, and then chop off the bottoms just enough to peel off individual leaves. Peel off several leaves from each sprout, or enough that the leaves no longer easily peel off.

Chop the remaining sprouts in half, then put them with all the leaves into a mixing bowl. [If your brussels sprouts still have a fair amount of water clinging to them, you can toss them onto the baking tray in the preheating oven for 2-3 minutes. They'll be slightly wilted and greener, but dry enough to fry rather than steam.]

Wash and mince your cloves of garlic, then add them to the mixing bowl along with the oil, salt, and pepper or sumac.

Toss together all the ingredients (except the lemon juice) until evenly coated, then pour them onto the baking tray and put them in the oven. Do NOT clean the mixing bowl, yet.

Bake for 5 minutes, then move them around and turn the tray to ensure even baking. Cook for 4-6 more minutes, until crispy and somewhat browned, but not burnt. If these were stir-fried, they'd be called "blistered" brussels sprouts.

Once you've removed the tray from the oven, immediately transfer the sprouts back into your mixing bowl and toss with lemon juice. Try one bite and add extra salt & pepper (or sumac) as needed. Serve and enjoy!