HONEY-ROASTED BRUSSELS SPROUTS WITH HARISSA AND LEMON RELISH (NYT)

Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish (NYT) image

Number Of Ingredients 8

Previous Next

2 tablespoon Honey
1 1/2 tablespoon Harissa
1 1/2 pound Brussels sprouts, ends trimmed, halved lengthwise
1 batch Kosher salt and black pepper (to taste)
1/2 cup Parsley, tender leaves and stems, finely chopped
1/2 piece Lemon, rind included, seeds removed, finely chopped
1/2 piece Small Shallot, peeled and finely chopped
5 tablespoon Olive oil

Steps:

Heat oven to 350 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 13-18 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.