Marinate the Brussels Sprouts:
In a gallon-sized zip bag, combine the juice of one lemon, 1 tablespoon of olive oil, freshly cracked pepper, paprika, and garlic salt.
Add the halved or quartered Brussels sprouts to the bag, seal it tightly, and toss gently until the sprouts are evenly coated with the marinade.
Refrigerate the bag overnight to allow the flavors to meld beautifully.
Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C).
Spread the marinated Brussels sprouts out on a baking sheet in a single layer.
Roast in the preheated oven for 15-20 minutes, turning halfway through for even cooking, until they are golden brown and tender. The aroma will be simply irresistible!
Sauté for Extra Flavor:
While the sprouts are roasting, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a skillet over medium heat.
Add the 2 teaspoons of minced garlic to the skillet and sauté for 1 minute, until fragrant.
Once the sprouts are out of the oven, layer them cut-side down into the skillet, cover, and cook untouched for another 10-15 minutes until tender.
Season and Serve:
