Autumnberry Crispy Brussel Sprouts
1 pound brussel sprouts (washed and trimming the ends)
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp Autumnberry, salt, and pepper to taste
Half a lemon sliced thinly
Preheat oven to 475-degrees
Cut the brussel sprouts in half. Place brussel sprouts on a sheet pan. Make sure that the brussel sprouts have room to breath. You want them to have enough space to move around when shaken up a bit.
Toss the sprouts in olive oil (Autumberry, salt, and 1 tsp pepper)
Place into the oven and let roast for 10 minutes. Check on them and shake them a bit as well as rotate the pan so everything starts get color evenly.
After 5 more minutes, shake th sprouts to ensure everything is getting evenly roasted. Add lemon juice and lemon slices so that they caramelize nicely.