Roasted Brussels Sprouts with Walnuts and Pecorino recipe
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Roasted Brussels Sprouts with Walnuts and Pecorino

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.

Posted by: vogelap  [give medal]

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Servings: 6 Servings
Total Time (median): 0 : 20 Active Time: 0 : 10

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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.


Cuisine: Uncategorized Main Ingredient: Brussels Sprouts

Tags: Roast, Vegetables, Side Dish, Brussels Sprouts, healthy, Healthy Eating, Low Calorie, Fall, Savory [edit]

Groups: [edit]

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Roasted Brussels Sprouts with Walnuts and Pecorino Reviews

100% would make "Roasted Brussels Sprouts with Walnuts and Pecorino" again.

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My children make fun of me because I have told them that brussels sprouts are the one vegetable I never learned to like. Yesterday I was in the grocery store with my 10 year old daughter and she agreed that the fresh brussels sprouts looked beautiful. We saw the description on this recipe included a special note that even people who don't like brussels sprouts will like this one. The recipe met my requirements for fast, easy, and healthy so we tried it. I also liked how it called for 18 brussels sprouts instead of a certain weight, and that it introduced me to pecorino romano. It is delicious and I will likely try it again, the next time the brussels sprouts in the grocery or farmers market look too good to pass up.

bookswbooksw : : 0:20 total time : 0:05 active time :  51w 4d ago


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!!

LeftFootGreenLeftFootGreen : : 1:00 total time : 0:30 active time :  2y 8w 2d ago


[I posted this recipe.]

vogelapvogelap : : 0:15 total time : 0:10 active time :  2y 48w 3d ago


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