A crowd-pleasing way to showcase this tasty fall veggie
Simple Roasted Brussels Sprouts
Adapted from Real Simple Magazine
This can easily be doubled, tripled, or quadrupled for Thanksgiving! Just note that if the brussels sprouts aren’t in one layer on the pan, they may need to cook a bit longer.
2 cups (half a pound) brussels sprouts
1 clove garlic
2 Tablespoons olive oil
3 Tablespoons butter
1 Tablespoon lemon juice
salt and pepper
Preheat oven to 425 degrees Fahrenheit. Chop brussels sprouts in half and mince garlic. Toss the brussels sprouts, garlic, olive oil, and a few dashes of salt and pepper on a sheet pan. Roast 15-20 minutes, stirring once. The brussels sprouts will be done when they’re just starting to brown. Add butter and lemon juice, taste for seasoning, and serve hot.
(Also delicious leftover and cold, or maybe tossed in some scrambled eggs!)