Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.
Category: not set
Cuisine: not set
2 tablespoons honey
1 1/2 tablespoons harissa
5 tablespoons olive oil
1 1/2 pounds brussels sprouts ends trimmed, halved lengthwise
Kosher salt and black pepper
1/2 lemon rind included, seeds removed, finely chopped
1/2 cup parsley tender leaves and stems, finely chopped
1/2 small shallot peeled and finely chopped
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