Wash and thoroughly dry the brussel sprouts. Cut off the ends of the brussels and place them on a cookie sheet.
Pour the olive oil over the sprouts. Add the salt, pepper, and dried basil.
Toss.
Place in the oven and roast for 30-40 minutes, tossing every 7 or so minutes (I just shake the pan and quickly flip them) or until crisp on the outside and tender on the inside. If desired, slice 1 lemon and add the lemon slices to the pan along with the brussels about halfway through the cooking.
Remove and cover with freshly grated Parmesan cheese.
Coat the sprouts with the Marzetti® Veggie Drizzle® Veggie Drizzle Finishing Sauce and enjoy immediately.