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
Source: Everyday Food, November 2010
- 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
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.