1 lb brussel sprouts, trimmed and cut in half lengthwise
Extra virgin olive oil
Salt and pepper
Preheat oven to 400Â°F.
Remove any undesirable outer leaves on the brussel sprouts and discard. Parboil the brussel sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through. Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Remove and drain on paper towels to get rid of excess moisture.
Toss brussel sprouts with olive oil, lemon juice, and salt and pepper. Place on a baking sheet and roast until golden, 15-20 minutes.