Ingredients

serves 8 to 10

　　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)

　　

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.Buy the full book from Amazon.