Crispy Roasted Brussels Sprouts

Crispy Roasted Brussels Sprouts


2 pounds brussels sprouts, root end trimmed, if large

1/4 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

Juice of 1 lemon


Preheat the oven to 400 degrees F with 2 sheet pans on the center racks.

Thinly slice the brussels sprouts lengthwise. Toss with olive oil, salt and pepper in a large bowl. Remove the preheated sheet pans from the oven. Spread the brussels sprouts on them.

Roast for 15-20 minutes until brown and crisp at the edges using a spatula to flip and toss the sprouts about halfway through cooking.

Transfer the brussels sprouts to a bowl and stir in the lemon juice before serving.