- 1 lb brussels sprouts
- 2 cloves of garlic
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 lemon
- Preheat oven to 425º.
- Wash, trim ends, and cut brussels sprouts in half. Do not throw away the loose leaves; those are the best part! Mince garlic.
- Add brussels sprouts, garlic, olive oil, vinegar, salt, and pepper to a bowl and toss to combine.
- Dump onto a parchment-lined baking sheet. Roast at 425º for 25-30 minutes.
- When brussels sprouts are done, transfer to a serving bowl. Quickly zest lemon over the sprouts and finish with a squeeze of juice over the top.