INGREDIENTS:
1 pound Brussel Sprouts, trimmed and halved
1 T extra virgin olive oil
1 lemon, cut into quarters and then into paper thin slices
Kosher or sea salt and freshly cracked black pepper
INSTRUCTIONS:
Toss the Brussels sprouts with olive oil, lemon, salt and pepper to taste in a medium bowl.
Roast in a skillet until the sprouts are brown and tender.
I cover the pan to ensure that they are cooked through and through.
Enjoy! Great cold the next day to take to work.