Ingredients
2 pounds brussels sprouts, trimmed and halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon hot or regular curry powder
Coarse salt
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
Preparation
Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between 2 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.
