Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish

Name: Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish
Yield: 6 servings
Ingredients: 2 tablespoons honey; 1 ½ tablespoons harissa; 5 tablespoons olive oil; 1 ½ pounds brussels sprouts, ends trimmed, halved lengthwise; Kosher salt and black pepper; ½ lemon, rind included, seeds removed, finely chopped; ½ cup parsley, tender leaves and stems, finely chopped; ½ small shallot, peeled and finely chopped

By Alison Roman

Published November 8, 2016

Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.

Media 1 of 1

Total Time: 25 to 30 minutes
Rating: 5(1,975)
Comments: Read comments

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.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:6 servings

2 tablespoons honey
1 ½ tablespoons harissa
5 tablespoons olive oil
1 ½ pounds brussels sprouts, ends trimmed, halved lengthwise
Kosher salt and black pepper
½ lemon, rind included, seeds removed, finely chopped
½ cup parsley, tender leaves and stems, finely chopped
½ small shallot, peeled and finely chopped

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 450 degrees.
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.
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.
Step 4
Top roasted brussels sprouts with lemon relish before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5

1,975 user ratings

Have you cooked this?

Comments

Cricri9 years ago

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!

dbaseman8 years ago

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.

susan9 years ago

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.

Wendy2 months ago

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

Danielle4 months ago

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

Junko5 months ago

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

Private comments are only visible to you.