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Roasted Brussels Sprouts and Potatoes with Lemon and Rosemary

Jill Silverman Hough

INGREDIENTS

1/2 lb

Brussels sprouts

1/2

Lemon

1/2 lb

Potatoes, small

1/2

Red onion

1 1/2 tsp

Rosemary, fresh

3/4 tsp

Kosher salt, coarse

3/4 tsp

Pepper, freshly ground

1/4 cup

Olive oil, extra virgin

View Detailed Directions