Roasted Brussels Sprouts with Walnuts and Pecorino

6 Servings
100% would make this recipe for Roasted Brussels Sprouts with Walnuts and Pecorino again.

No more wrinkled noses when people hear you're serving Brussels Sprouts -- they'll be begging for more. Properly cooked Brussels Sprouts are sweet, nutty, and full of good flavor. In this preparation, from Franny's restaurant in Brooklyn, they're also anointed with olive oil and given a good roasting. The walnuts and pecorino are perfect counterpoints. Look for fresh Brussels Sprouts on their long stalks at the farmers' market.

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Roasted Brussels Sprouts with Walnuts and Pecorino Ingredients

1/2 cup Walnuts	to taste Salt and pepper
18 each Brussels Sprouts cut in half	squeeze Fresh lemon juice
to taste Extra virgin olive oil	to taste Pecorino Toscano optional, for topping

Instructions for Roasted Brussels Sprouts with Walnuts and Pecorino

Preheat the oven to 350 degrees.

Toast the walnuts on a rimmed baking sheet for about 10 minutes, or until they smell toasty; set aside. Crumble them when they're cool enough to handle.

Turn the oven up to 450 degrees.

Toss the Brussels Sprouts in a bowl with enough olive oil to coat each sprout, 2 to 3 tablespoons. Season with salt and pepper to taste.

Arrange the sprouts in a single layer on the baking sheet and roast for about 20 minutes or until fork-tender and some of the leaves have become crunchy.

Let the sprouts cool on the baking sheet, then toss in a large bowl with the walnuts. Drizzle liberally with olive oil, add a squeeze of lemon, and season with salt and pepper. Shave some of the pecorino on top and serve warm.

Main Ingredient: Brussels SproutsCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Brussels Sprouts

Extra Virgin Olive Oil

Lemon

Walnut

Roast Vegetables Side Dish Brussels Sprouts

for flavor and categorization

This recipe appears on the following menus:

Christmas Eve Dinner

by vogelap

Very good--the brussels sprouts really taste quite nutty when roasted. And they aren't mushy and horrible, like some boiled brussels sprouts can be. Yummy!!