Roasted Brussel Sprouts

This is by far one of my easiest recipes, and one of the most rewarding. It’s simple, doesn’t require a ton of ingredients, and if you make enough, you’ll have plenty leftover for any unwanted or wanted house guests you may have.

Just sayin’.

So let’s get started.

Ingredients

• 2 lbs. of brussel sprouts
• 2 tbsp extra-virgin olive oil, truffle oil, or lemon oil
• 1 lemon
• fresh ground black pepper
• sea salt

Directions

1. Preheat the oven to 400 degrees Farenheit, or whatever that converts to in Celsius. Let’s say, 90,000. 90,000 degrees Celsius. (It’s actually 204.4, just so you don’t set your house on fire)
2. Cut each brussel sprout lengthwise, and place in a large bowl.

 



 

3. When you have cut all of the brussel sprouts, add the 2 tablespoons of EVOO, about 1/4 teaspoon of sea salt, and 1/4 teaspoon of ground pepper. Toss the brussel sprouts with your hands until they have a fairly even coat of oil on them. Don’t worry if they’re not completely coated, just get them as even as you can.

 



 

4. Place each halved brussel sprout on a large baking pan face down.

 



 

5. Place the pan of brussel sprouts in the oven, and set the timer for 35-45 minutes. Temperatures may vary depending on altitude, climate, and whether or not you’ll likely be watching a really good show when the timer goes off.
6. While the sprouts are cooking, cut a lemon into quarters, removing any seeds that are visible.

 



 

7. Check the sprouts once the timer has gone off. They should have a slightly browned appearance, but you don’t want them completely charred! Take them out and place them on a surface that can handle hot temperatures, like the stovetop, or a granite countertop.

 



 

8. Juice and drizzle each of the lemon quarters evenly over the brussel sprouts.
9. Tuck in!

Now tell me that wasn’t easy. The lemon juice is crucial here, and gives the brussel sprouts a nice taste. Add more salt and pepper if you need to, but the lemon goes a long way. You can always top your dish with some lemon zest for a little bit extra something, you fancy devil, you. Look at you, cooking all fancy in your ascot.

Zone Blocks:
Protein: 0 blocks
Carbs: ~4 blocks
Fat: 18 blocks

Every 1 1/2 cups of cooked brussel sprouts should give you 1 block of carbs, and somewhere around 4 1/2 blocks of fat.

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