Oven Roasted Brussels Sprouts

1 pound Brussels sprouts
3 Tablespoons extra-virgin olive oil, plus more if desired
1/2 teaspoon salt
Several grinds fresh black pepper
1 Tablespoon fresh lemon juice, or more to taste (I like lots of lemon juice)
1/4 cup (1/2 ounce) freshly grated Parmesan or Romano cheese

Handful or two of drained and rinsed canned garbanzo beans (chickpeas)

Heat oven to 475°.

Remove any yellow or funky outer leaves on Brussels sprouts, then trim the core ends and halve lengthwise.

In a large bowl, toss the sprouts with the olive oil, salt, and pepper until thoroughly coated. For the gussied up version, whisk together the olive oil, Dijon mustard, Worcestershire sauce, salt, and pepper in your mixing bowl and then add the Brussels sprouts, tossing until thoroughly coated.

Arrange the sprouts cut side down and evenly spaced on a heavy duty baking sheet lined with unbleached parchment paper. If they don't cover the whole sheet, spread them around the edges for the best browning. (A couple of commercial half-size baking sheets like these are one of the best kitchen investments you can make. I've been using some of mine for 17 years.)

Roast until tender and brown, about 12 to 15 minutes, depending on your oven, the size of your sprouts, and how done you like them. Start checking after about 10 minutes if you prefer that they still have a little crunch.

Place the hot roasted sprouts back in the mixing bowl, add the lemon juice, Parmesan or Romano, and garbanzo beans (if using) and toss until combined. Season to taste, adding a little more olive oil if desired, and serve.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user ELSQM9.