Nutrition

Ingredients

• 1 pound Brussels sprouts, halved
• 1 shallot, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt, divided
• 1 garlic clove
• 1 cup lightly packed fresh parsley leaves
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons hot honey

Instructions

1. 1 Preheat the oven to 450°F. Place an empty 15x10x1-inch baking sheet in the oven to preheat. In a large bowl, toss the Brussels sprouts, shallots, oil and 1/4 teaspoon salt. Carefully remove the baking sheet from the oven, and add the Brussels sprouts mixture. Shake to distribute them in an even layer. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Editor's Tip: Preheating the baking sheet is one of my favorite vegetable-roasting secrets, especially for Brussels sprouts. It starts caramelizing the sprouts immediately, giving them a head start to achieving a gorgeous golden brown finish.
2. 2 Meanwhile, place the garlic on a cutting board and sprinkle it with the remaining salt. Mash the garlic with the flat side of a knife blade, forming a smooth paste. Transfer to a large bowl. Add the parsley, lemon zest, lemon juice and hot honey.
3. 3 Toss the hot Brussels sprouts with the honey mixture until well coated. Serve warm.

Original Source

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