Roasted Smoky Lemon Brussels Sprouts

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   Preheat oven to 425u00b0F. On a rimmed baking sheet, toss sprouts with olive oil, salt, and pepper, coating as much surface area of vegetables as possible.

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   Roast in bottom third of oven for 5 minutes. Stir sprouts to expose unbrowned areas to hot pan, then roast another 5 minutes, or until surface is mostly caramelized. Immediately toss with lemon juice on sheet pan, then stir in smoked paprika. Sprinkle with a little more salt, to taste. Serve after cooling slightly.

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   Notes:

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   1. The recipe is gluten-free, vegan, and generally super healthy.

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   2. The sprouts are excellent served fresh, but they also do well in the fridge for a few days. For optimal texture, let cool right on sheet pan before piling into an airtight container. Reheat in a 300u00b0F oven, uncovered, 15 to 20 minutes.

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   3. You can substitute regular paprika with good results, it just won't have quite the depth and mystery of the smoked variety.

* Per serving · 4 servings · Values may vary.

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