Roasted Brussels Sprouts.

This recipe is a variation on one that appears in this month's issue of Clean Eating.

• 25 to 30 small brussels sprouts, trimmed and halved
• 1 T lemon juice
• 1 T olive oil
• 1 T white wine vinegar
• 1 clove garlic, minced
• 1/4 c panko
• salt & pepper

Preheat oven to 400 degrees.  Toss brussels sprouts with lemon, oil, vinegar, & garlic. Sprinkle panko over sprouts and toss gently.  Spread in a single layer on a baking pan.  Sprinkle with salt & pepper. Bake for 10 minutes. Turn and return to oven for 10 more minutes.

Ready for the oven.

Ready to eat!