Spiced Lemony Brussels Sprouts

This side is ideal for Thanksgiving but is also easy enough for dinner any night. It goes well with roasted chicken, lamb chops, or broiled fish.

  • Servings: 4
Spiced Lemony Brussels Sprouts

Source: Everyday Food, November 2010

Ingredients

  • 2 pounds brussels sprouts, trimmed and halved lengthwise
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon hot or regular curry powder
  • Coarse salt
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice

Directions

  1. Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between 2 rimmed baking sheets and toss each with oil and curry powder. Season with salt. Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.

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