This is my latest variation for roasted Brussels sprouts. Here, garlic lends a deep, earthy flavor, while a splash of fresh lemon juice brightens it up. The combination is delightful.
12 ounces fresh Brussels sprouts
1 (medium to large) clove garlic, thinly sliced
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1 lemon, cut into 6-8 wedges
Preheat oven to 400 degrees Fahrenheit.
Rinse the Brussels sprouts, trim the ends, and remove any of the outermost leaves that are yellow or discolored. Cut each sprout in half lengthwise.
In a large bowl, toss together all ingredients, and let sit for 15-20 minutes to allow the flavors to blend.
Pour the Brussels sprout mixture into a baking dish or roasting pan, and arrange the sprouts in a single layer.
Cover with foil and roast for 10 minutes.
Remove and discard the foil.
Stir the sprouts.
Return the sprouts to the oven and continue roasting, uncovered, for another 10-20 minutes, or longer as needed, stirring once or twice, until the sprouts are nicely golden on the outside and tender inside.
Squeeze one of the lemon wedges over the roasted sprouts.
Serve with the remaining lemon wedges for garnish and sprinkling, as desired.
-- 3-4 servings