Roasted Smoky Lemon Brussels Sprouts

Preheat oven to 425ºF. On a rimmed baking sheet, toss sprouts with olive oil, salt, and pepper, coating as much surface area of vegetables as possible.

Roast in bottom third of oven for 5 minutes. Stir sprouts to expose unbrowned areas to hot pan, then roast another 5 minutes, or until surface is mostly caramelized. Immediately toss with lemon juice on sheet pan, then stir in smoked paprika. Sprinkle with a little more salt, to taste. Serve after cooling slightly.

Notes:
1. The recipe is gluten-free, vegan, and generally super healthy.
2. The sprouts are excellent served fresh, but they also do well in the fridge for a few days. For optimal texture, let cool right on sheet pan before piling into an airtight container. Reheat in a 300ºF oven, uncovered, 15 to 20 minutes.
3. You can substitute regular paprika with good results, it just won’t have quite the depth and mystery of the smoked variety.