Rosemary-Lemon Brussels SproutsPrint
- 2 Tbsp. olive oil
- Juice of 1/2 lemon
- 2 sprigs fresh rosemary, finely chopped
- Salt and pepper, to taste
- 2 cups Brussels sprouts, chopped into halves or quarters
- Preheat the oven to 400°F.
- Combine the olive oil, lemon juice, rosemary, salt, and pepper in a large bowl. Add the Brussels sprouts and toss until evenly coated.
- Place on a flat baking sheet and bake for 30 to 35 minutes, or until golden brown, tossing halfway through.