Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish
- Total Time
- 25 to 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
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.
Powered by
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
Comments
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!
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.
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.
I made 2 batches one with harissa paste and the other with hot honey. Both my husband and I preferred the hot honey version better than the harissa.
I roasted some sweet potato cut into cubes with the brussel sprouts and it was delicious!
Lemon relish - what a revelation! This was terrific. Great way to make boring Brussels sprouts not boring. We had neither shallots nor parsley so subbed yellow onion and Thai basil in the relish because that’s what we had on hand, and it was still delish. I think the key is a very fine dice and letting it mellow for a bit. Threw in some zucchini with the Brussels sprouts to use it up. All came together beautifully.