Cut ends off Brussels sprouts and cut larger sprouts in half. Toss in olive oil and Windsor® Extra Coarse Sea Salt. Place on parchment paper lined baking sheet. Bake 20 minutes; flip over and continue to cook another 10-15 minutes.
Meanwhile, combine mayonnaise and lemon juice. Divide into two serving dishes.
In one dish, add 1/4 tsp Windsor® Roasted Garlic with Sea Salt.
In the other dish, add 1/4 tsp Windsor® Black Peppercorns.
Per serving (120 g) | Calories 280 | Fat 28 g | Carbohydrate 7 g | Protein 2 g