You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
1 poundBrussels sprouts
1 - 3 tablespoonsextra-virgin olive oil
1/2 teaspoonkosher salt; more to taste
Freshly ground black pepper
Fresh lemon juice (optional)
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