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1 lb Brussels sprouts<\/span><\/p>\n 2-3 medium shallots, peeled and sliced<\/span><\/p>\n 3 tbsp olive oil<\/span><\/p>\n Salt<\/span><\/p>\n Pepper<\/span><\/p>\n 1 tbsp butter (optional)<\/span><\/p>\n 1\/2 lemon, juice of<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 425F. Trim the base of the Brussels sprouts with a knife. Peel off the outer leaves and cut the sprouts in half. Toss sprouts, shallots, olive oil, salt, and pepper together. Pour into a large enough baking pan so that there is a single layer of sprouts on the pan. Roast for 15 minutes and remove from oven to toss the sprouts around. Roast another 15 minutes and repeat. Roast a final 10 minutes and remove from oven (total time should be about 40 minutes). Stir the butter into the sprouts and then add the lemon juice and toss. Serve hot.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 1 lb Brussels sprouts 2-3 medium shallots, peeled and sliced 3 tbsp olive oil Salt Pepper 1 tbsp butter (optional) 1\/2 lemon, juice of \u00c2\u00a0 Preheat oven to 425F. Trim the base of the Brussels sprouts with a knife. Peel off the outer leaves and cut the sprouts in half. Toss sprouts, shallots, olive oil, salt, and pepper together. Pour into a large enough baking pan so that there is a single layer of sprouts on the pan. Roast for…<\/p>\n