Honey and Harissa Roasted Brussels Sprouts

Honey and Harissa Roasted Brussels Sprouts

This is a good side dish for summer because it can be served hot or lukewarm or even cold. A spicy-sweet sauce coats Brussels sprouts, which get roasted so they can crisp up nicely.

It’s inspired by a recipe from cookbook author Alison Roman, who came up with a lemon relish that uses the whole lemon — rind included. Roman wrote the wonderful dinnertime companion Dining In, and recently announced she’s releasing a new book called Nothing Fancy this fall, which I am totally geeking out over.