Roasted Brussels Sprouts

• MARINADE:
• 1 tablespoon lemon-infused olive oil
• 1 teaspoon finely chopped fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• REMAINING INGREDIENTS:
• 1 pound brussels sprouts, each one trimmed at the root end and cut in half lengthwise
• Finely grated zest of 1 lemon
• 1 teaspoon champagne vinegar

1. Prepare the grill for direct cooking over low heat (250u0b0 to 350u0b0F) and preheat the grill pan.
2. In a medium bowl mix the marinade ingredients. Add the brussels sprouts and turn to coat them evenly.
3. Spread the brussels sprouts in a single layer on the grill pan and grill over direct low heat, with the lid closed as much as possible, until crisp-tender, 10 to 15 minutes, turning several times. Transfer to a serving bowl and add the lemon zest and vinegar. Toss to coat evenly. Season with salt, if desired. Serve warm.

lemoninfused olive oil, thyme, kosher salt, ground black pepper, ingredients, brussels sprouts, lemon, champagne vinegar

Taken from www.myrecipes.com/recipe/roasted-brussels-sprouts (may not work)