PREP TIME: 5-10 minutes
BAKE TIME: 20-30 minutes
Low Carb, Vegan, Keto & Paleo Friendly
INGREDIENTS
- 1 pound Brussels sprouts (green or purple), trimmed and halved
- 2 Tbsp avocado oil
- 4 cloves garlic, roughly chopped (add more or leave out if desired)
- 1 Tbsp lemon juice (fresh or I use Lakewood Organics) or balsamic vinegar
- Kosher or sea salt to taste
- Ground black pepper to taste
DIRECTIONS
- Preheat oven to 475°
- Cut Brussels sprouts in half. Place sprouts and garlic on a sheet pan and toss them in oil, salt and pepper.
- Place them in the top part of the oven and roast for 8 – 10 minutes depending on size.
- Toss and shake them up and roast for 5 minutes more.
- Sprinkle lemon juice and toss and shake again.
- Roast for another 5 – 10 minutes or until sprouts are lightly charred and crisp on the outside.
- Watch carefully towards the end of the roasting time, as the size of the sprouts and individual ovens will determine baking time.
- Remove from oven and season with additional salt and pepper to taste.