Hashed Brussels Sprouts

• 2 pounds brussels sprouts
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees.
2. Using a sharp knife, slice the brussels sprouts into confetti.
3. Use 1 tablespoon of the olive oil to grease a 1-quart casserole.
4. Add the sprouts, lemon juice, salt, pepper and remaining olive oil, and toss.
5. Cover and bake for 30 minutes.

brussels sprouts, olive oil, lemon juice, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1659 (may not work)