Sumac and Lemon Roasted Brussels Sprouts

2 tablespoons extra virgin olive oil

1 pound Brussels sprouts, cleaned (and halved if small)

1 teaspoon salt, divided

1/2 cup sliced almonds

1 lemon cut in wedges

2 teaspoons Sumac

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1. In a large skillet over medium-high heat olive oil, Brussels sprouts, 1/2 teaspoon salt, almonds and lemon wedges. Sauté for 5 minutes.

2. Stir in sumac and cook for 1 minute. Then squeeze the roasted lemon wedges allowing the juice to cover Brussels sprouts.

3. Season with remaining salt. Serve warm.

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