To roast Brussels sprouts, drizzle the small cabbages with oil, add pepper powder and lemon juice, and toss. Place the Brussels sprouts on a lined jelly roll pan, and sprinkle Kosher salt over it. Squeeze lemon over the Brussels sprouts and shake well. Roast the Brussels sprouts in an oven pre-heated to 400 degrees Fahrenheit for about 40 minutes.
Select Brussels sprouts that are fresh and of a similar size. Take approximately one to two pounds of the small cabbages for roasting. Begin by rinsing the Brussels sprouts and patting them dry on paper towels. Remove any yellow leaves and cut the stem at the base of the vegetable.
Place the cleaned Brussels sprouts in a large-sized bowl, and drizzle 3 to 6 tablespoons of extra virgin olive oil over them. Toss to coat the vegetables with the oil. Add ground pepper generously, and squeeze one wedge of half a lemon. Toss again to mix the pepper and lemon juice.
Next, line aluminum foil or parchment paper over a jelly roll pan, and transfer the prepared Brussels sprouts onto it. After sprinkling Kosher salt, shake the pan to mix the salt. Then, squeeze another wedge of lemon, and shake the pan again to spread the salt evenly over the Brussels sprouts.
When roasting the small cabbages in the oven, shake the jelly roll pan intermittently to allow even browning of the vegetable. Roast until the Brussels sprouts are crisp and brown on the outside and tender within. Serve immediately with a generous sprinkle of Kosher salt. Alternatively, cool to room temperature, and then serve.