Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish
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.
- Serves: 6 persons
- 2tablespoons honey
- 1 ½tablespoons harissa
- 5tablespoons olive oil
- 1 ½pounds brussels sprouts, ends trimmed, halved lengthwise
- Kosher salt and black pepper
- ½lemon, rind included, seeds removed, finely chopped
- ½cup parsley, tender leaves and stems, finely chopped
- ½small shallot, peeled and finely chopped
Step 1Heat oven to 450 degrees.
Step 2In 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.
Step 3While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
Step 4Top roasted brussels sprouts with lemon relish before serving.