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
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.