This is a delicious side dish with any meal—any time of the year!
Ingredients
Brussels sprouts
1 Lemon
1 tablespoon Olive Oil
Pepper
Paprika
Garlic Salt
Instructions
In a gallon size zip bag, combine the juice of the lemon and olive oil and sprinkle in some pepper, paprika and garlic salt. Add in the Brussels sprouts (using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise), seal the bag and toss everything around until all the sprouts are well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place the Brussels sprouts in a single layer on a baking sheet and bake for 20-25 minutes. The Brussels sprouts should be crispy and lightly charred on the outside and tender inside. Depending on the size of your Brussels sprouts, you may want to check them for doneness a little early. Once they're done, you can serve them as is or drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese.
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