Food & Cooking Recipes Quick & Easy Recipes Spiced Lemony Brussels Sprouts 3.5 (296) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions 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. Rate it Print