Preheat oven to 400 degrees F (200 degrees C).
Fresh Rosemary (1/2 tsp)
. Zest and juice the
Brussels Sprouts (5 cups)
by rinsing with water, then pat dry with a paper towel. Remove the outer layer of leaves and stems, then halve.
Toss the sprouts with a small amount of Olive Oil,
Salt (to taste)
Ground Black Pepper (to taste)
. Lay on a baking pan and roast for 15-20 minutes, until the outside is dark and crispy.
For dressing, whisk the lemon juice, lemon zest,
Olive Oil (1/4 cup)
Honey (1/2 Tbsp)
, and chopped rosemary together, adjusting amounts as needed. Pour dressing over the sprouts and enjoy!