- 2 pounds brussel sprouts, trimmed and split in half length wise
- 1 tsp curry powder
- 2 tbsp oil
- 1 tsp salt
- 2 tsp lemon zest
- 2 tbsp lemon juice
- Toss brussel sprouts with curry powder, oil, and salt.
- Roast in oven. Rotate after 10 minutes. Roast until a little browned and tender.
- Toss with lemon juice and zest.
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