2 pints or 1 stalk Brussels sprouts, ends trimmed, large sprouts halved
olive oil
fine sea salt
freshly ground black pepper
2 preserved lemon wedges, pulp discarded, thiny sliced
2 tablespoons preserved lemon juice
Preheat oven to 375 degrees F.
On a large rimmed baking sheet, toss sprouts with a good drizzling of olive oil. Season with salt and pepper. Scatter preserved lemon slices over top and drizzle with lemon juice. Roast, tossing once or twice, until knife tender, about 25 to 30 minutes. Yield: 4 to 6 servings as a side dish.
- Recipe courtesy of Gastronomer's Guide