Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish

By Alison Roman

Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish
Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 to 30 minutes
Rating
5(1,962)
Comments
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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.

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Ingredients

Yield:6 servings
  • 2tablespoons honey
  • 1½tablespoons harissa
  • 5tablespoons olive oil
  • 1½pounds 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

178 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 4 grams protein; 352 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Top roasted brussels sprouts with lemon relish before serving.

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Ratings

5 out of 5
1,962 user ratings
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Comments

Cricri

And to think that I didn't particularly appreciate Brussel sprouts not so long ago. This is a keeper. Next time I'll leave them in the oven for 10-12 minutes and then broil them 1-2 minutes. I used half a preserved lemon in the relish (see Julia Moskin's Preserved Lemons https://body-change.today/recipes/1016212-preserved-lemons?action=click... recipe). Beyond delicious!

dbaseman

I also had a question about powder or paste. I used harissa paste but it was soft/mushy. I think maybe the powder is the way to go. I would love to know what was originally intended.

susan

I served this for a Sunday night family dinner and even the most ardent brussels sprouts haters loved this. I made the recipe as written. I did put all the brussels sprouts face down so they browned evenly. And, instead of chopping the lemon I put it all in the cuisinart to make it easier to prepare. I tried not to process it too much so there was still some texture. I made the lemon relish way ahead so it was easy to finish when the sprouts came out of the oven.

Wendy

Brussels sprouts were gone!—everyone loved them. Used half a preserved lemon and blitzed the relish in a mini food processor. Easy and delicious!

Danielle

I have nothing useful to add, but I feel obliged to say these Brussels sprouts are perfect.

Junko

I made this for NYE but this will be my new Thanksgiving Brussels Sprouts recipe. Delicious.

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