Preheat oven to 425° F and prepare a lipped baking sheet with or without foil*.
In a medium to large bowl, toss Brussel sprouts with 2 teaspoon lemon juice and 1 teaspoon lemon zest, olive oil, salt, and pepper.
Lay Brussel sprouts across sheet as evenly as possible. Place in oven.
Bake for 18-22 minutes, mixing or flipping sprouts about half-way through.
Season to taste with salt and pepper.
Serve and enjoy!
Notes
* I don’t use parchment paper because I want them crispier. However, I don’t love foil, so I use eco-friendly foil when necessary. But directly on sheet pan is fin too! A metal sheet pan will make it crispy!