Roasted Brussels Sprouts
1 pound Brussels sprouts, rinsed, ends trimmed, and rough outer leaves of larger sprouts removed
1 tablespoon minced garlic
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Prep the Brussels sprouts: Place the trimmed Brussels sprouts in a large bowl. Toss with garlic and lemon juice. Toss the sprouts with olive oil to coat them well. Spread the Brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between them. Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper. Roast in oven: Put the sprouts in oven on the top rack, roast for 25-30 minutes, stirring the sprouts about halfway through the cooking. Adjust the timing depending on the size of the sprouts and your particular oven. When the sprouts are ready, they should be nicely browned and some of the outside leaves crunchy. The interior should be cooked through, so that the sprouts are easily pierced with a fork. If the sprouts look like they are getting too browned (they should be well browned, not burnt), move them to a lower rack or lower the heat. If after cooking for 30 minutes the sprouts aren't browned enough, put them under the broiler (or increase the heat to 500 degrees F) for 5 minutes. Sprinkle with Parmesan: Toss with Parmesan (if using) and add more salt to taste to serve.