roasted Brussels sprouts and shallots with lemon and smoked sea salt

Servings:  4
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Ingredients

500 g Brussels sprouts, washed, trimmed and halved
 100 g (3-4) shallots, finely sliced
 1 tbsp olive oil
 1 tbsp toasted sesame oil
 ½ tsp smoked sea salt
 juice of half a lemon 

Method 

1. Pre-heat the oven to 170°C (325°F, gas mark 3) 

2. Place the halved Brussels sprouts and the sliced shallots into a bowl. Pour in the olive and toasted sesame oils and mix well to ensure everything is coated in oil. Tip the contents of the bowl onto a large, shallow baking tray, spreading the sprouts and shallots evenly. Place this tray into the oven for 40 minutes or so, turning after around 20 minutes, until the sprouts are beginning to brown and are tender when pierced with a sharp knife. 

3. Remove from the oven. Drain briefly on kitchen paper. Sprinkle over the lemon juice followed by the smoked sea salt and then serve.

http://circusgardener.com/2015/03/18/roasted-brussels-sprouts-and-shallots-with-lemon-and-smoked-sea-salt/