crispy roasted brussels sprouts
yields 2 servings

1 pound brussels sprouts, trimmed and cut in half through the core
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder (optional)
1/4 teaspoon sea salt
freshly ground black pepper

optional:
juice of 1 medium lemon OR 1-2 tablespoons high-quality balsamic vinegar, to finish (we love Napa Valley Naturals Grand Reserve )

Directions:

1. Preheat oven to 425 F degrees and line a baking sheet with parchment paper for easier clean up.

2. Place the brussels sprouts on the sheet pan, including some of the loose outer layers (these make for delicious crispy bites when roasted at high heat). Add the olive oil, salt, garlic powder (if using) and a few grinds of fresh pepper and toss with your hands to coat well. Spread in an even layer with the cut ends face down.

3. Roast the brussels sprouts for 25 to 30 minutes, until they’re tender and well browned, tossing once half-way through.

4. Remove from the oven and drizzle immediately with the lemon or the balsamic vinegar and toss once more.