Roasted Brussels Sprouts
1-1/2 pounds Brussels Sprouts
4 tablespoons olive oil
1/4 cup chopped bacon (cooked) 3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon lemon juice Aluminum foil
Preheat oven to 400 degrees F. Cut off the ends of the Brussels Sprouts. Mix them in a bowl with the olive oil, salt, pepper and bacon. Place a 24" length of aluminum foil on a sheet pan, place Brussels Sprouts onto foil, add 1 tablespoon lemon juice. Fold foil in half and seal all sides by rolling edges twice to create an airtight packet.
Roast for 30 minutes in oven. Can also be cooked on the grill without sheet pan. Tear a small opening into packet with a fork and test for tenderness. Continue cooking until soft or even slightly browned if preferred. Sprinkle with more kosher salt to taste and serve immediately.