Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
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.
0 : 37
0 : 20
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
1 chef
marked this Roasted Brussels Sprouts with Walnuts and Pecorino recipe as
Favorite
Recipe look good to you?
Roasted Brussels Sprouts with Walnuts and Pecorino Ingredients
1/2 cup
Walnut
s
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 Sprouts
Cuisine:
Uncategorized
More like this...
Brussels Sprouts with Walnuts
Roasted Brussels Sprouts
Roasted Chestnuts And Brussels Sprouts
Oven-Roasted Brussels Sprouts
Brussels Sprouts with Orange and Bacon
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!!
LeftFootGreen
on Sep 30 2007 11:49AM
Total Time: 1:00
Active time: 0:30
[I posted this recipe.]
vogelap
on Dec 23 2006 5:53PM
Total Time: 0:15
Active time: 0:10
Recent searches:
mayo de cinco
cordon blue
japanese steak house rice
yeast breads
brown rice flour bread
ham potato gnocchi
cayenne chicken lemon
white wine garlic onion pasta
slow roasted lamb
spareribs jamaican
carb free cake
koeksusters
masala fish
strawberry lemonade
boxing day
bisquick shortcake
grilled pear
goat cheese salad
egg noodles ground beef
low fat zucchini bread
posted by vogelap
Give medal
to vogelap
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com