Ingredients:
2 pounds Brussels sprouts, trimmed, and halved
1 small lemon, sliced
4 cloves garlic, sliced
¼ cup olive oil
1 tablespoon fresh chopped thyme
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1/3 cup finely shredded Parmesan cheese
¼ cup toasted pine nuts
Directions:
1. Position racks in upper and lower third of the oven; preheat to 425 degrees.
2. Toss Brussels sprouts, lemon, garlic, oil, thyme, salt, and pepper in a large bowl. Divide sprouts between 2 large rimmed baking sheets and spread in an even layer.
3. Roast without stirring for 10 minutes. Switch the pans top to bottom and continue roasting, without stirring, until lightly browned and tender, about 8-10 minutes more. Transfer to a serving dish and sprinkle with Parmesan cheese and pine nuts.
Serves 6