| Yield | |
|---|---|
| Source | Real Simple, November 2012 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Real Simple, November 2012 |
| Prep time | 30 minutes |
| 2 1⁄2 | Pound | Brussels Sprouts (trimmed and halved) |
| 2 | Clove | Garlic (smashed) |
| 3 | Tablespoon | Olive Oil |
| 6 | Tablespoon | Butter (melted) |
| 1⁄3 | Cup | Bread Crumbs |
| 3 | Tablespoon | Lemon Juice |
| 1 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Ground Black Pepper |
1.Heat oven to 425 degrees. Dividing evenly, on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 teaspoon salt, and 1/2 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.