Roasted Brussels Sprouts With Lemon

 

Ingredients

• 2 1/2  pounds  Brussels sprouts, trimmed and halved
• 2  cloves garlic, smashed
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 6  tablespoons  (3/4 stick) unsalted butter, melted
• 1/3  cup  bread crumbs
• 3  tablespoons  fresh lemon juice

Directions

1. Heat oven to 425° F. Dividing evenly, on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes.
2. Transfer the Brussels sprouts to a large bowl. Add the butter, bread crumbs, and lemon juice and toss to combine.

Quick Tip

The Brussels sprouts can be roasted up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Reheat in the microwave, covered with a damp paper towel. Toss with the butter, bread crumbs, and lemon juice just before serving. 

By Lygeia Grace , November, 2012, from the Real Simple web site