Roasted Brussels sprouts with lemon and garlic

Simple ingredients are brought together in this dish to create something really appetizing! Serve it as a salad, a side dish or simply with a hearty bread and tabbouleh!

Ingredients (serves 4)
- 400 g Brussels sprouts, washed and trimmed, larger ones cut in half
- 1 Tablespoon garlic powder
- sea salt and freshly ground pepper
- 2 Tablespoons extra virgin olive oil

For the dressing 
- 3-4 garlic cloves, mashed
- 1/2 lemon, juiced (or more, to taste)
- 3 Tablespoons extra virgin olive oil
- sea salt and freshly ground pepper
- 3-4 parsley sprigs, chopped

Place the Brussels sprouts on a baking sheet lined with parchment paper, sprinkle with the garlic powder, salt and pepper and drizzle with the olive oil. Gently toss to coat evenly and roast at 400F for about 20 - 25 minutes or until fork tender. 
Meanwhile, prepare the dressing as follows: in a little bowl, mix the mashed garlic with a little bit of sea salt until it forms a paste, then gradually add in the olive oil, stirring as you go. Incorporate the lemon juice, add some freshly ground black pepper and the parsley.
In a medium bowl, combine the Brussels sprouts with the dressing, taste and adjust the seasonings, adding more lemon and salt, as needed. Enjoy!

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