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.
I’ll be honest; the lemon relish is kind of an acquired taste. I liked it, but I would recommend serving it on the side and letting diners use it as they wish.
The real revelation for me — and the reason I was drawn to this recipe — was the combination of honey and harissa, a North African hot chili spice that lends just the right touch of spice. It takes roasted Brussels to a whole new level.
Honey and Harissa Roasted Brussels Sprouts
For the Brussels sprouts:
2 tablespoons honey
1 ½ tablespoons harissa
5 tablespoons olive oil
1 ½ pounds brussels sprouts, ends trimmed, halved lengthwise
For the 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
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.
Source: Adapted from Alison Roman