Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish
- Total Time
- 25 to 30 minutes
- Rating
- Comments
- Read comments
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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.
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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://approvedpromo.info/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'm guessing you can substitute a preserved lemon in the relish. But I first had roasted brussels with pickled red onion about ten years ago, and love the zing. This sounds like it would have a similar appeal. I will certainly give it a go!
Very delicious recipe - great at room temperature also & cold the next day
⭐⭐⭐⭐⭐ The honey-roasted Brussels sprouts with harissa and lemon relish were a showstopper! I made a couple of tweaks: I used chile-infused honey for an extra kick, and I prepared the lemon relish ahead of time, blending it with an immersion blender to marry the flavors (don’t worry—the lemon rind stays perfectly intact!). I was initially hesitant about the harissa, but no need to fret—it mellows beautifully during roasting and delivers just the right amount of zing. This dish is vibrant, flavorful, and will definitely be on repeat in my kitchen!
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