Trim the tough ends and discard then cut all the sprouts in half lengthwise. If they are on the larger side quarter them. The idea is to have equal size pieces.
n a large bowl toss together the Brussels sprouts with the olive oil, sea salt and black pepper. Transfer to a large cast iron skillet and roast in the preheated 425”F oven for 15 minutes. Use a pair of kitchen tongues and carefully give everything a good toss. Roast anther 15 minutes until the sprouts are golden brown.
Remove from the oven and drizzle with the balsamic reduction. Toss to coat well and serve promptly with the lemon wedges on the side.
If you fancy a little smoky flavor and salty bits just pan sear some Smoked tempeh or your favorite vegan bacon to crumble over the top.