Ingredients
- 500 g Brussels sprouts, trimmed and halved
- 1 cloves garlic, minced
- 1 1/2 tablespoons extra-virgin olive oil
- sea salt and black pepper, to taste
- 2 tablespoons dried bread crumbs
- fresh squeezed juice from one lemon
Instructions
- Preheat oven to 425° F / 220°C.
- Place the Brussels sprouts on a baking sheet or large casserole dish and toss with garlic, olive oil, 1/2 teaspoon sea salt and pepper until well coated. Place on center oven rack and roast, tossing a couple times, until tender and golden brown, about 20 minutes.
- Transfer the Brussels sprouts to a serving bowl. Add the bread crumbs and lemon juice; toss to combine. Adjust seasoning with sea salt, if necessary. Serve immediately.