Roasted Brussels Sprouts with Meyer Lemon Butter and Pine Nuts
- Preheat the oven to 425F. Prepare the brussels sprouts by washing and cutting the brown ends off of the stems. If they are very large, then cut them in half. Put the cleaned sprouts in a baking dish or sheet pan. Sprinkle pine nuts over the sprouts.
- Drizzle olive oil, salt, and pepper over the sprouts and pine nuts. Toss to coat. Cover with foil and bake for 20-30 minutes, depending on the size of the brussels sprouts. They are done when the exterior is soft, but the center is al dente.
- While the veggies bake, melt 2 tbsp butter in a small bowl in the microwave or saucepan. Cut the lemon in half and zest it using a grater or zester. Squeeze the juice into the butter, avoiding any seeds, and stir. Add zest. Stir.
- Remove the sprouts from the oven. Pour the lemon butter them, and toss to coat. Serve these delightful little veggies in a bowl as a main course, or as a side to your favorite dish!