Roasted Brussels Sprouts

We had a little dinner party last weekend...I gotta mention Nikki's delicious butternut squash risotto...it was excellent. Creamy and starchy, with hints of sweetness from the butternut squash puree. I made roasted brussels sprouts...I tried to replicate The Smith's brussels sprouts, but it didn't have the same lemony flavor. But still, it came out pretty well, the flavor was mellow and almost sweet, with a bit of crunch from the charred outsides.

Ingredients:
2 lbs of brussels sprouts
3 1/2 tablespoons of olive oil
1 lemon
salt and pepper

Directions:
- Preheat oven at 400 degrees
- Cut off the stems of the brussels sprouts and peel off the first layer
- Salt the brussels sprouts with 2-3 generous pinches of salt
- Combine olive oil with juice from half of the lemon
- Zest the lemon and add the zest to the olive oil/lemon juice combo
- Pour the olive oil/lemon juice combo over the brussels sprouts and mix so that it's all coated evenly
- Roast at 400 degrees for 40 minutes
- Shake the baking pan occasionally so that all of the sides are roasted