Roasting Brussels sprouts changes them from raw, sharp vegetables to sweet and nutty nuggets. Brussels sprouts are high in fiber, antioxidants and vitamins. My Brussels sprouts are simply roasted with olive oil, salt, pepper and then finished with freshly grated parmesan cheese, lemon zest and fresh lemon juice. I roasted the sprouts until they were just charred on the outside and tender on the inside. Simple, easy and delicious! A perfect side dish for the holidays. The leftover sprouts will make an excellent addition to a salad the next day.