Honey Harissa Brussels Sprouts

"Oh, no!  Not another harissa recipe," said no one ever.

This time I've combined my homemade harissa  with some honey in order to get some sweet and spicy action on roasted Brussels sprouts.

If you've seen my video and read the post on how to roast Brussels sprouts, this is still worth checking out, as the technique here is a little different.

Here the Brussels sprouts only take about 15 minutes to cook and we're going to get some really nice color on them by browning on the stovetop before they take a trip to the oven.

As always, use this technique to branch out and be creative.  The concept here is to make a sauce with a little sweetness, spiciness, and some acidity to make our mini cabbages really pop.  Try sambal, a little fish sauce, brown sugar, and lime for some Southeast Asian flavors.  Want something Mexican?  Honey, jalapeño, cilantro, and lime, anyone?

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Ingredients:

1 lb Brussels sprouts, trimmed and halved
1 t + 1 t olive oil
1/4 t garlic powder
big pinch of salt

2 T homemade harissa
2 t honey
1 T lemon juice

Need metric?

1.  Preheat oven to 400° F as well as cast iron skillet while you trim bottoms of sprouts and cut in half.
2.  Rinse sprouts in colander and thoroughly dry.  Making sure they are very dry is important, otherwise they won't brown nicely in the pan.  Add to mixing bowl and thoroughly coat with 1 tsp oil and big pinch of salt. 
3.  Place sprouts flat-side down onto preheated cast iron skillet.  If you're not using one, just use an oven safe pan with a little bit of oil that is shimmering.  Allow sprouts to sear for 5-7 minutes, or until they have a very nice color.
4.  Once done with searing, add the other tsp of oil to the pan and stir sprouts.  Be careful of splattering.  Make sure flat sides are now facing up and put in the oven for about 10-12 minutes, checking after 10 minutes.
5.  While sprouts are in the oven, mix together harissa, honey, and lemon juice.  Adjust as you see fit.  If it's too spicy, add more honey.  Want it more acidic?  Add some more lemon juice or some vinegar.
6.  Once sprouts are done cooking, toss in honey harissa sauce and serve when coated.
7.  Optional garnishes include some toasted sesame seeds and red pepper flakes. 

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