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)
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Preparation
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.
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.
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