Oven-Roasted Brussels Sprouts

I know what you are thinking. Brussels sprouts. EEeew! But if you like cabbage or broccoli, it's fair to try this out. They're healthy. They're good!
You may have noticed that I like to give credit where it's due, so for the record, the recipe that this comes from was from Wild Oats (before they got bought out by Whole Foods). It is, as always, modified to suit my tastes.

1 lb. Brussels sprouts, trimmed and halved
2 T. extra virgin olive oil
juice of one lemon
salt, to taste

Preheat the oven to 450 degrees. Put Brussels sprouts in roasting pan. I actually put mine in a cast iron skillet. It is beneficial to vegans and vegetarians (disclaimer: I am not a doctor!) to cook in cast iron, b/c the food picks up iron from the cookware. Either way, put the sprouts in there, and toss with the olive oil. Bake for 10 - 15 minutes, turning once with a spatula, until tender and browning. Toss the sprouts (I do it right in the pan, but if you are doing it properly, it'd probably be in the serving bowl.) with the lemon juice and salt to taste.