📖 Instructions

1. Preheat your oven to 400°F (200°C). Give your oven a head start, it'll thank you later!
2. Wash and trim the Brussels sprouts. Remove any loose outer leaves and trim the ends. I usually halve or quarter them depending on their size. Think of it as giving them a little spa day before they hit the oven!
3. In a large bowl, toss the trimmed Brussels sprouts with 2 tablespoons of olive oil. Make sure to get every sprout coated, we want them to brown beautifully! Season generously with salt and freshly ground black pepper. A little extra salt is always a good idea. I promise.
4. Add your herbs! I like to use a mix of fresh rosemary, thyme, and maybe a little sage. Chop them roughly. Feel free to experiment—what's your favorite herb combo? Let's hear it in the comments below!
5. Add the lemon. Thinly slice one lemon. I find that the thin slices distribute the lemon flavor perfectly throughout the pan. You could use more or less depending on how lemony you like things!
6. Spread the Brussels sprouts in a single layer on a large baking sheet. Don't overcrowd the pan, or they'll steam instead of roast. Trust me on this one.
7. Roast for 20-25 minutes, or until the sprouts are tender and slightly caramelized. Keep an eye on them, ovens can be temperamental! Give them a good toss halfway through for even browning. This step is super important, it ensures perfectly cooked sprouts.
8. Once they're cooked, remove them from the oven and let them cool for a few minutes before serving. And there you have it! Perfectly roasted Brussels sprouts, ready to impress!