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Move oven rack to upper third of oven and preheat to 425 degrees.
Put Brussels spouts, Garlic EVOO, salt and pepper in a bowl, Toss to combine. Add salt & pepper to taste.
Place Brussels sprouts into a shallow sheet pan lined with parchment. Roast until tender, crispy and caramelized, about 25 -35 minutes.
Remove from oven and toss Brussels sprouts in the pan to coat with any remaining oil. Serve immediately
Adapted from Ina Garten's The Barefoot Contessa Cookbook
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