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Preheat oven to 400F. Cut off the ends of the Brussels
sprouts and
pull off any yellow outer leaves. Mix them in a
bowl with the olive
oil, salt, and lemon-pepper seasoning. Transfer
them to a sheet pan
and roast for 35 to 40 minutes, until crisp outside
and tender
inside. Shake the pan from time to time to brown
the Brussels sprouts
evenly. Sprinkle with more kosher salt, if you
like, and serve hot.
