And now for the main course! Lamb and a spicy twist on gorgeous classic sprouts for our New Year’s Eve dinner party. Alas, my dear friend winged it on this amazing lamb that paired so perfectly with these curried brussel sprouts. Fortunately, I’m a sucker for rules and always have all the steps laid out for every dish I make. Voila! Simple steps for quite the side.
Spiced Lemony Brussels Sprouts
via martha stewart
2 pounds brussels sprouts, trimmed and halved lengthwise
1 1/2 tablespoons extra-virgin olive oil or other cooking oil
1/2 teaspoon hot or regular curry powder
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between two rimmed baking sheets and toss each with oil and curry powder. Season with salt. Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.