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Mash together the garlic and a pinch of salt to create a paste.
Whisk together the yolk and lemon juice.
Put into a food processor and with it running, slowly drizzle in the olive oil, until all of the oil is incorporated and the mixture is emulsified.
If the mixture starts to break down, stop adding the oil and continue processing until it comes together, then continue adding the oil.
Add the garlic paste and pulse to combine.
If the mixture is too thick, add a couple of drops of water to loosen it up.
Heat oven to 425.
In a mixing bowl add the Brussels Sprouts, oil, salt, and pepper.
Gently mix to coat the sprouts.
Pour the mixture onto a baking sheet.
Slide into the oven.
Bake for 10 minutes.
Stir gently.
Bake for another 10 - 15 minutes until the sprouts start to caramelize and turn crispy.
Serve.
Eat.