Roasted Brussels Sprouts With Lemon

From Woman's Day magazine For a simple side that’s packed with vitamin A, Brussels sprouts are the way to go. Here, the veggies are halved and marinated for up to a day in a mixture of ground pepper, minced garlic, olive oil and lemon juice, then roasted until crisp-tender before serving.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 2  teaspoons garlic, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 3 (10 ounce) containers Brussels sprouts, trimmed and halved
• 1  teaspoon lemon zest, freshly grated
• 1  teaspoon lemon juice

Directions

1. Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
2. Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.