- 1 lbs Brussels Sprouts
- 1 Red Bell Pepper, julienne strips
- 1 Lemon, zest
- Olive oil
- Pecans are optional
Preheat the oven to 500°F.
Cut the Brussels sprouts in half from stem to top.
Place the sprouts on a baking sheet lined with parchment paper.
Drizzle the olive oil and sprinkle the salt over the sprouts and toss together.
Place in the oven on the middle rack and roast for approximately 20 minutes.
Slice the red bell pepper and zest the lemon.
After about 10 minutes, when the sprouts are just starting to brown, remove the baking sheet from the oven and add the bell pepper and zest.
Stir to combine. Return them to the oven.
Roast the sprouts for approximately 10 minutes more.
They're done when the outside leaves are brown and caramelized, but the insides are still somewhat firm.
Don't overcook! Remove from the oven, stir in the pecans.