Spiced Lemony Brussels Sprouts
This side of brussels sprouts is ideal for Thanksgiving but is also easy enough for dinner any night. The dish goes well with roasted chicken, lamb chops, or broiled fish.
- 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 two 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.