Tuscan Roasted Brussels Sprouts Recipe
2 pounds Brussels Sprouts cleaned and washed or use assorted vegetables of your choice ( eggplant, carrots, green beans, broccoli, cauliflower and slices of zucchini green or yellow, peppers)
sea salt and pepper to taste
3 tablespoons butter
juice of 1 fresh lemon
1/2 teaspoon minced garlic
1 or 2 sprig of fresh rosemary
Optional: add a little cayenne pepper if you like a little heat and sprinkle with granulated garlic for more garlicky flavor.
Toss the Brussels sprouts in a medium size bowl with butter to coat evenly add minced garlic, rosemary, lemon juice and sea salt. Spread on a parchment or silpat mat lined cookie sheet.
Roast in a preheated oven at 400 degrees until soft when pierced with a fork around 35 minutes or browned.
Salt and pepper to taste.