Pretty sure this dish will make it to the Thanksgiving table. Really good.
|see, they are no longer scary|
2 1/2 pounds Brussel sprouts, trimmed and halved (the nice big bag at Costco is prefect)
3 cloves garlic, minced
3 T olive oil
kosher salt and freshly ground pepper
1 T unsalted butter
1/2 C fresh bread crumbs or panko
3 T lemon juice
Heat oven to 425 degrees (I'm a big fan of my convection oven for faster roasting). Toss brussel sprouts, garlice, olive oil, about 1 tsp kosher salt and 1/2 tsp pepper in a large bowl. Spread out on one or two baking sheets (mine fit fine on one full-size baking sheet). Roast, stirring to turn once or twice, until tender or about 15-20 minutes. While hot toss with butter, bread crumbs and lemon juice in your serving bowl.
|ready to toss|