Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 20 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
Preparation
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.