Roasted Brussels Sprouts With Lemon Recipe

Ingredients

2.5 lb trimmed Brussels sprouts, halved

2 cloves garlic, minced

3 T olive oil

Kosher salt and black pepper

6 T (3/4 stick) unsalted butter, melted

1/3 C bread crumbs

3 T fresh lemon juice

Preparation

Heat oven to 425. On 2 rimmed baking sheets, toss sprouts with garlic, oil, 1 tsp salt and 1/2 tsp pepper. Roast, tossing once, 15 to 20 min or until tender. Transfer sprouts to bowl, add butter, bread crumbs, lemon juice and toss to combine.

Sprouts can be roasted up to 1 day ahead. Reheat in microwave covered with damp paper towel, and toss with finishing ingredients.