- 2 cups fresh brussel spouts, halved
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 cup raw sliced almonds
- juice of 1/2 lemon
- 2 tablespoons parmesan cheese, grated
Preheat oven to 400° F.
Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
Bake the brussel sprouts, cut side down, for 20 minutes.
Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon