Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish Recipe (2024)

By Alison Roman

Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish Recipe (1)

Total Time
25 to 30 minutes
Rating
5(1,630)
Notes
Read community notes

Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.

Learn: How to Cook Brussels Sprouts

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Ingredients

Yield:6 servings

  • 2tablespoons honey
  • tablespoons harissa
  • 5tablespoons olive oil
  • pounds brussels sprouts, ends trimmed, halved lengthwise
  • Kosher salt and black pepper
  • ½lemon, rind included, seeds removed, finely chopped
  • ½cup parsley, tender leaves and stems, finely chopped
  • ½small shallot, peeled and finely chopped

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

177 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 4 grams protein; 347 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish Recipe (2)

Preparation

  1. Heat oven to 450 degrees.

  2. Step

    2

    In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.

  3. Step

    3

    While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.

  4. Step

    4

    Top roasted brussels sprouts with lemon relish before serving.

Ratings

5

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1,630

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Cooking Notes

Cricri

And to think that I didn't particularly appreciate Brussel sprouts not so long ago. This is a keeper. Next time I'll leave them in the oven for 10-12 minutes and then broil them 1-2 minutes. I used half a preserved lemon in the relish (see Julia Moskin's Preserved Lemons http://cooking.nytimes.com/recipes/1016212-preserved-lemons?action=click... recipe). Beyond delicious!

dbaseman

I also had a question about powder or paste. I used harissa paste but it was soft/mushy. I think maybe the powder is the way to go. I would love to know what was originally intended.

susan

I served this for a Sunday night family dinner and even the most ardent brussels sprouts haters loved this. I made the recipe as written. I did put all the brussels sprouts face down so they browned evenly. And, instead of chopping the lemon I put it all in the cuisinart to make it easier to prepare. I tried not to process it too much so there was still some texture. I made the lemon relish way ahead so it was easy to finish when the sprouts came out of the oven.

Rick

Condolences. I set the heat to 425 and used parchment paper, which worked very well.

malamia

This was delicious, but the lemon relish was strong! In the future, I would go very easy on the shallot (a quarter to one third of shallot). To cut the intensity of the lemon relish, I threw some into the Brussel sprouts as they were cooking, so that the shallot cooked. In the future, I would throw the lemon/shallot/olive oil mixture in with the Brussel sprouts as they cook, and dust the entire thing with parsley after it is pulled out of the oven.

lupi

Line your pan with foil and reduce oven temperature to 400 or 425. The pan was destroyed before the sprouts were done. Had to throw it out.

Lesley B

This was so easy and so delicious! I will be adding this to my regular weeknight meal rotation. Thanks again Alison! Always like roasting brussels in the fall, but this recipe really took it up a notch. I used harissa paste from Whole Foods. Cut down to 1 TBSP of honey. I used preserved lemons instead of lemon peel. Did not use any salt since preserved lemons are salty. If you haven't ever made preserved lemons, I guarantee it will change your life. So great to have on hand!

Michelle

This is one of those recipes where I should remember to trust my skills over the written cues. 1. Heat is too high 2. Honey will burn 3. Add more harissa. Wasn't a big fan, but will take some ideas for another time.

Bob

Great recipe but the cooking time needs to be adjusted - my oven is fine, but they took over 35 minutes to really get brown and roasted

Sofia

Loved this recipe and it leave room for lots of experimentation. I didn't make the relish but instead served it with home made Moroccan preserved lemons. Next time will definitely add more heat and also try the lemon relish. I love what the acidity adds to the dish!

jennifer

The marinade is delicious, but it burned before the sprouts were cooked through. I feel like it would be better to add it as a sauce after roasting (or possibly halfway through), then top with the lemon relish after. I like to roast my sprouts til they get quite dark, but when the sauce gets that charred it's lost all of it's nuance.

groovydoc

Excellent! Roasted B sprouts per recipe (had to add a little water to dissolve the honey). For the relish: roasted the lemon-halved cut side down-and the shallot in the center of the pan then minced and added fresh parsley. It was delicious.

Phil

I did not use the harissa, but I did not miss it. The lemon relish is great and could easily be used on other vegetable dishes such as roasted asparagus, broccoli, etc. This was a hit as a side at this year's Christmas dinner.

hokiesunshine

We love Brussels Sprouts and know that often the best preparation is a simple one. (We often go for roasted with coconut oil and s p or shaved on salami pizza.)This is a really excellent choice. Sweet, savory, roasty, easy.

Bree

There are no words to describe how delicious this dish is. The lemon relish is over the top. I followed the recipe exactly, and my only disappointment is that I didn't triple the recipe!

Diana

I had Calabrian chile paste already open so used that. My lemons have quite a think pith, so I coarsely grated the rind, cut away some of the pith, then chopped the rest. Absolutely delish.

LoisS

Milk Street has a similar recipe but it requires stove top cooking which leaves a kitchen filled with smoke. This is so much easier and I can even get veggie hating kids to eat it.

Diana

i thought this sounded fab and made it to recipe for a holiday dinner. The honey harissa was just okay - didn't really seem to complement the cabbagey sprouts so I hoped the relish would save the dish. Nope. Arrived empty handed.

Amanda L

This was terrific! Read others notes and used harissa powder, added the relish halfway through baking to meld flavors. I changed honey to ‘hot honey’ to give it more kick. Delicious! Thank you

Lisa

I almost skipped the lemon relish, but I am glad I didn’t! Second time I made it with small town cultures preserved lemon zest in place of the fresh lemon and it was equally as delicious with less effort. Definitely a keeper.

Lana O.

I would cut the honey at least by half or maybe use some other sweetener. I would also cut back on shallots and lemon rind. Lemons vary in flavor and strength so I should have figured that out, my lemons were heavy on the rind. I broke one of my personal rules and didn't par boil the Brussels whole for 5 minutes first. In almost every Brussel recipe I try, like this one, it would have come out better if I had helped them along with par boiling.

Linda

I doubled the sauce and tossed half with the sprouts and half with cubed tofu and a T cornstarch. Added some Calabrian chilis in oil because we like spicy. I followed the recommendation of others and cooked a little longer at 400. Delicious.

Casey

A new favorite! I had a jar of lemon marmalade on hand so I used that. Added more sweetness for sure, but now I have ideas for using it more often.

alex

Cook sprouts at 400, stir after 10min and add another ~10min, or as required. When sprouts are lightly caramelized, set oven to low broiler for 1-2min.

abm

Made as written, with reduced salt on sprouts and no salt with lemon mix as I used preserved lemon (great suggestion from comments) instead of fresh and it’s already salty. Stirred about every five and no issues with burning or sticking in a quarter sheet pan. Served with thick cod fillet simply salt pepper olive oil and black rice. Delicious

Elizabeth

10/10! This is sooo delicious and simple. Topped the finished dish with burrata for extra magic!

cedgemo

Place oven rack in top 3rd. Toss brussel sprouts with a TBLS =of bacon fat, Place on sheet pan and bake. When done, place in bowl and toss with harissa and lemon. A true side dish !

DM

The harissa glaze and lemon relish was wonderful. Next time double the quantity of relish and try the Cuisinart for chopping it. I also prefer the Cooks Illustrated way to roast the Br.sprouts: Add 1 Tbsp. water & roast covered tightly with foil at 500° for 10 minutes before removing foil and cooking 8 minutes longer. That way they cook through and caramelize without burning.

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Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish Recipe (2024)
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