Steam the trimmed and halved Brussels sprouts for about 5-6 until they’re just tender. While that’s happening in a small pan heat the olive oil and cook the garlic for 2-3 minutes.
Put the steamed Brussels sprouts in a lightly oiled baking dish, and spoon the oil and garlic mixture over the top. Add the stock to the dish, and then season with salt and pepper. Cover the baking dish with oil, and place in pre-heated oven, 220°C, for 20 minutes, or until tender. Serve hot with some of the liquid spooned over the top.