Roasted Brussel Sprouts

6 servings

 

• 1 ½ pound fresh
     Brussels sprouts (cleaned)
• 3 tablespoons olive oil
• ½ teaspoon salt (or kosher salt)
• ½ lemon-pepper

Preheat oven to 350°.

Wash sprouts thoroughly, remove discolored leaves, cut off stem ends. Mix them in the bowl with the rest of the ingredients; transfer to a baking sheet pan.

Roast for about 40 minutes, until crisp outside and tender inside. Shake the pan occasionally to brown the sprouts evenly.

Bon appetit!