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Roasted Brussel Sprouts with Lemon


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  • 2 1/2 lb Brussel sprouts, trimmed and halved
  • 2 cloves garlic, smashed
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup bread crumbs
  • 3 tablespoons fresh lemon juice



Step 1

Heat oven to 425. Dividing evenly, on 2 rimmed baking sheets toss the Brussel sprouts, garlic, oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast tossing once, until tender, 15-20 minutes.
Transfer the Brussel sprouts to a large bowl. Add the butter, bread crumbs and lemon juice and toss to combine


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