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Roasted Brussels Sprouts with Almonds and Honey

Recipe information

  • Yield

    serves 8 to 10

Ingredients

3 pounds Brussels sprouts, trimmed and halved
1/2 cup (1 stick) unsalted butter, melted
1 cup slivered almonds (4 ounces)
Coarse salt and freshly ground pepper
3 tablespoons honey
3 tablespoons fresh lemon juice (about 1 lemon)

Preparation

  1. Step 1

    Preheat the oven to 400°F. Place the sprouts, butter, and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until sprouts are golden brown and tender, 35 to 40 minutes.

    Step 2

    Transfer to a serving bowl; immediately dress with the honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsBrussels SproutVegetableAlmondNutLemonCitrusFruitSideDinnerVegetarianGluten FreeEasy5 Ingredients or FewerRoastFallCookbooks
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