Roasted Brussel Sprouts (SuperFood)

2 Cups Fresh Brussel Spouts, halved ( I like to take the bottoms off too)
1 Tbsp Olive Oil
1/4 Tsp Celtic Sea Salt
1/4 Cup Raw Chopped Pecans
Juice of 1/2 Lemon
2 Tbsp Parmesan Cheese, grated
Preheat oven to 400 F. and then place the brussel spouts, olive oil and salt on a sheet tray and toss to combine. Bake the brussel sprouts, cut side down, for 20 minutes. Remove from oven and top brussel sprouts with pecans. Bake for an additional 5 minutes. Sprinkle parmesan cheese and the juice of half a lemon and serve.  You could also add a tablespoon of balsamic vinegar right after the olive oil for a stronger taste.