Basic Roasted Brussels Sprouts
- ½ tsp. kosher salt; more to taste
- 1 to 3 Tbs. extra-virgin olive oil
- 1 lb. Brussels sprouts
- Fresh lemon juice (optional)
- Freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Trim the Brussels sprouts, then halve them lengthwise. In a medium bowl, toss the sprouts with enough of the olive oil to coat generously, the salt, and a few grinds of pep...