Roasted Brussels Sprouts

Ingredients

• 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
• Salt
• Freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Heat the oven to 400 degrees F. Put the trimmed Brussels sprouts into a large bowl, add the garlic and lemon juice, and toss them around. Pour in the olive oil and toss again until the sprouts are well coated.
2. Arrange the Brussels sprouts in a large cast iron skillet or roasting pan, keeping them in a single layer with plenty of room around them. Season generously with salt, using at least 1/2 teaspoon, and add a few grinds of black pepper. Set the pan on the top rack and roast for 25-30 minutes, giving the sprouts a stir around the halfway point.
3. Let the size of the sprouts and the mood of your oven guide the exact time. They are done when they are nicely browned, with some crisp outer leaves, and tender all the way through so a fork slides in easily.
4. If the sprouts are darkening too fast, and you want browned, not scorched, shift the pan to a lower rack or reduce the heat.
5. If they reach 30 minutes and still need more color, put them under the broiler, or raise the oven to 500 degrees F, for 5 minutes.
6. If you are using Parmesan, toss it with the sprouts at the end, then add more salt to taste.