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Roasted Brussels Sprouts with Smoked Salt and Lemon Oil

Roasted Brussels Sprouts with Smoked Salt and Lemon Oil

Adapted from Ina Garten's Foolproof.

Ingredients

  • 1½ lbs. Brussels sprouts, trimmed and halved
  • 3 tbsp. Stonehouse House Blend or Olio Santo 
  • ¾ tsp. Salish smoked salt
  • Black pepper
  • Stonehouse Meyer or Lisbon Lemon Oil

Directions

Preheat oven to 400 degrees. Mix Brussels sprouts, salt, and olive oil on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan occasionally so that the Brussels sprouts can brown evenly. Drizzle with Lisbon or Meyer Lemon Oil and season with more salt and pepper to taste.

Works well with

Olio Santo 500ml
Salish Alderwood Smoked Salt
Lisbon Lemon Oil, 500 ml
Olio Santo 500ml Salish Alderwood Smoked Salt Lisbon Lemon Oil, 500 ml

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