An elegant side dish with a lemony dressing.
Preheat the oven to 400. Spread Brussels sprouts on a baking sheet, toss with olive oil and about 1/2 tsp salt, and bake for about 20 minutes or until they start to brown slightly. Remove from oven. Prepare vinaigrette (below) while sprouts are roasting.
Toss sprouts with about half of the vinaigrette (or more, to taste). Serve as a side dish.
Meanwhile, add the lemon, lemon juice, and about 1/3 cup of olive oil into the blender. Blend about 30-60 seconds until completely pureed. Add more olive oil slowly until the desired consistency, which should still be somewhat thick (I used 1/2 cup). Add salt and pepper to taste.
Whole lemon vinaigrette tastes great on almost any roasted vegetable, salad, or even pasta.
Calorie data assumes that the entire vinaigrette is divided and served with the Brussels sprouts. In all likelihood, you will only use about half of the vinaigrette (and therefore will have far fewer calories per serving).