Roasted Brussel Sprouts with Cranberries and Sliced Almonds - Top ten dish!

This dish is so fast and easy and have my sister to thank for this one.  Roasting brussels sprouts for Easter and she looked over my shoulder and said, "Have a lemon?  Yep.  Have cranberries? Yep!  How about some almonds?  Check!"  Next thing I know she's helped me whip-up the tastiest Brussels Sprouts ever and not one was leftover!

Five ingredients:

Fresh Brussel Sprouts - ends cut off and sliced in half.  (Helps roasting to keep the sizes uniform.)

1 tablespoon virgin pressed olive oil

1/2 squeezed lemon (about 1 to 2 tablespoons)

1/2 cup cranberries

1/4 cup sliced almonds

Preheat oven to 350˚.  Prepare whole brussels sprouts as noted above.  Place in oven proof baking dish and toss with olive oil.  Roast covered for approx. a 1/2 hour.  Take off cover and finish roasting until some sprouts become slightly brown.  Stir in juice from lemon.  (Roll lemon on counter.  Slice top.  Take a spoon and roll the spoon in to the lemon, twisting it as the lemon juice sprinkles on the sprouts.)  Toss in the cranberries and sliced almonds.  Serve.