Roasted Brussel sprouts are one of my favorite things and a squeeze of lemon makes them extra special. The most tedious part about this recipe is cleaning and trimming the outer leaves before roasting. I often do the trimming the day before to make this a very quick side dish, while I prepare the main.

1 1/2 lbs. (750g) Brussel sprouts, cleaned, trimmed and cut in half

1 lemon, sliced into rounds

2 garlic cloves

sea salt

drizzle olive oil

serve with: extra lemon wedges

Method:

1. Preheat oven 400F/205C. Line a baking tray with parchment paper.

2. Arrange the Brussel sprouts in a single layer on the baking tray.

3. Mince the garlic over the Brussel sprouts and spread evenly around.

4. Sprinkle with sea salt, drizzle with olive oil and top with the slices of lemon.

5. Roast approximately 30-45 minutes, stirring every 10 or so minutes to evenly brown.

6. Serve right way with freshly sliced lemon wedges.