4 tablespoons extra-virgin olive oil, divided 2 left

1/2 teaspoon ground pepper, divided

1/4 teaspoon salt, divided

1/4 cup slivered oil-packed sun-dried tomatoes

Preheat oven to 450 F.

Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Transfer to a large rimmed baking sheet.

Roast, stirring once or twice, until the gnocchi are plump and the Brussels sprouts are tender, 18 to 20 minutes.

Squeeze juice from the remaining lemon. Return the gnocchi mixture to the bowl and toss with sun-dried tomatoes, the lemon juice, the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt.

Recipe notes: Find sunny yellow Meyer lemons in late winter and early spring in well-stocked markets. You can substitute for the juice with 2 parts lemon juice and 1 part orange juice.

Recipe nutrition: Per serving: 424 calories; 16 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 64 g carbohydrate; 0 g added sugars; 6 g total sugars; 11 g protein; 7 g fiber; 551 mg sodium; 677 mg potassium.

Nutrition Bonus: Vitamin C (181 percent daily value), Folate (20 percent dv)

4 1/2 Carbohydrate Serving(s)

Exchanges: 3 starch, 3 1/2 vegetable, 3 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)