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Roasted Lemon Garlic Brussels Sprouts


3-4 cups Brussels sprouts, sliced

2 garlic cloves, minced

2 tablespoons olive oil*

Juice from 1 lemon

1 can chickpeas

Shredded Parmesan cheese

*May need to use more olive oil



Heat olive oil in a large skillet over medium-high heat. Add garlic and stir; after about 1 minute, add Brussels sprouts to skillet. Stir sprouts occasionally until they are browned on both sides; this could take 10 minutes or so.

Once sprouts are browned, add chickpeas to skillet and stir for about a minute, allowing chickpeas to become warm.

Pour sprouts mixture into a large bowl; add lemon juice and Parmesan cheese. Enjoy!


Recipe inspired by: The Almond Eater

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