Roasted Brussels Sprouts (Simply Recipes)
What You Need
1 pound Brussels sprouts, rinsed, ends trimmed
1 tablespoon minced garlic
1 teaspoon lemon juice (more or less)
2 tablespoons olive oil
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)
Preheat oven to 375°F. Place Brussels sprouts in a cast iron skillet (or a roasting pan, but a cast iron skillet works great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice and then toss with oil so the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so the sprouts get coated with the oil in the pan. Cook for another 10 minutes then sprinkle with Parmesan (if using) and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
When you remove them from the oven, add more salt to taste. Salting sufficiently is the key to success with this recipe. (Think french fries!) Serves 4.
Variations: Add pine nuts, bacon or pancetta. If adding pine nuts, add them during the last 5 minutes of cooking, or toast them separately and add to the finished dish.