Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish
From Alison Roman, in the NYT. Thumbs up, way up, from everyone!
Yield: 6 servings2 tablespoons honey
1½ tablespoons harissa
5 tablespoons olive oil
1½ pounds brussels sprouts, ends trimmed, halved lengthwise
Kosher salt and black pepper
LEMON RELISH
½ lemon, rind included, seeds removed, finely chopped
½ cup parsley, tender leaves and stems, finely chopped
½ small shallot, peeled and finely chopped
DIRECTIONS
½ lemon, rind included, seeds removed, finely chopped
½ cup parsley, tender leaves and stems, finely chopped
½ small shallot, peeled and finely chopped
DIRECTIONS
- Heat oven to 450 degrees.
- In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
- While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
- Top roasted brussels sprouts with lemon relish before serving.
