2 cups brussel sprouts, sliced in half
1 tbsp olive oil
juice from two lemons, or 2 tbsp
1 clove garlic minced, or 1 1/2 tsp minced garlic
black pepper and sea salt to taste
Put all ingredients in a zip lock bag and shake bag well.
Marinate for two hours, or up to overnight in the refrigerator.
Spray lightly with cooking spray, or use oil olive to grease pan
Roast in 350 F oven, for 35-40 minutes, less if you like them crunchy. It is very important not to overcook Brussels sprouts. Not only do they lose their nutritional value and taste but they will begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables.
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