Baked Brussel Sprouts

You could add ranch powder to this if you like it.

Preheat oven to 400°F.
Cut off the hard ends of the brussels sprouts. Remove any yellow outer leaves.
Cut in half. Rinse under cold water. Drain and dry well on a kitchen towel.
In a large mixing bowl, whisk together oil, salt, pepper, red pepper flakes, garlic powder, lemon zest, and lemon juice.
Add in brussels sprouts. Using your hands, toss and coat the sprouts well in the seasoned oil mixture.
Transfer to 2 large baking sheets, with parchment paper. Oil the parchment paper well with olive oil. Place facing the cut side down on the sheet about 1½-2 inches apart. Discard any fallen out leaves.
Bake in oven 18-25 minutes. I prefer mine cooked to about 18 minutes or just until the bottoms are brown. Careful to not overcook the sprouts as they will turn too soft.
TIP: To check for doneness, take one out and try it then adjust cooking time accordingly. Sprouts should have a bite and appear more undercooked than overcooked. If bottoms still need more time to crisp, flip over and broil for a few minutes.
Place sliced almond in mixing bowl and gently coat with any remaining sauce. TIP: If none remains, add a splash of oil and a splash of salt.
With 5 minutes remaining, add the almonds to a clean side of the sheet pan. If no space, bake almonds after brussels sprouts.
For extra crispy tops, face the sprouts center side up and broil on high for 3-6 minutes. Be sure to remove any almonds.

Remove from oven and sprinkle with grated parmesan cheese and any extra sea salt.

Space sprouts cut side down about 2-inches apart. This will ensure the sprouts roast to a crisp.
Roast in the oven at 400°F for 18 minutes. Bottoms should be crispy and dark. The center of the sprouts should be tender but not too soft or you run the risk of them being soggy. Traditionally, sprouts with a little bite that may appear undercooked are much more preferred than overcooked.

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