Cut the tip of the stem off of the Brussel sprouts and then cut in half.
In a large skillet over medium heat melt 2 tbsp butter.
Add garlic and stir well.
Place Brussel sprouts in pan cut side down.
Cook until sprouts are nicely browned and then turn.
Add white wine and continue cooking until tender about 6 to 10 minutes.
Salt and pepper to taste.
Remove from pan.
In the same skillet place 3 tbsp butter and melt over low heat.
Raise heat to medium and add lemon juice stir very fast to combine.
Pour over sprouts and serve.