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.


  • 2 pounds brussels sprouts, trimmed and halved lengthwise

  • 1 ½ tablespoons extra-virgin olive oil

  • ½ teaspoon hot or regular curry powder

  • Coarse salt

  • 2 teaspoons lemon zest

  • 2 tablespoons fresh lemon juice


  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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