Place the baking sheet into the oven and roast for
40 minutes. Remove the baking sheet every 15
minutes while roasting and give the Brussels
Sprouts a good toss to make sure they are evenly
roasting and browning. 10 minutes before they are
done, squeeze an entire lemon on top of the
vegetables and then cut the lemon up and throw it
onto the baking sheet and place back into the oven
to finish roasted.
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