Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
For the Lemon Garlic Butter Sauce:

4 tablespoons butter
4 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon chopped parsley
Salt and pepper to taste

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