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Roasted Brussel Sprouts

12 brussel sprouts
olive oil or cooking spray (oil is just drizzled over sprouts)
juice of 1/2 lemon (small)
1-2 T Italian bread crumbs
1-1/2 cups water

Preheat oven to 450 degrees.

Rinse brussel sprouts. Slice off woody ends and remove loose
leaves. Place sprouts in meduim sauce pan and cover with water.
Bring water to boil to blanch the sprouts until just beginning to
get soft. Drain sprouts and place on cutting board to cool enough
to handle. Slice sprouts in half and place in oven-proof dish so
sprouts are close together. A pie pan works well.

Squeeze lemon juice over sprouts, then drizzle olive oil (or cooking
spray) over sprouts. Sprinkle bread crumbs over sprouts.

Roast sprouts 8-10 minutes or until lightly browned.

Serve hot or cold.

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