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Roasted Brussels Sprouts with Walnuts and Pecorino

Recipes »  Side Dish  »  Vegetables

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.

 "Great recipe, never really thought I liked brussels sprouts but tried this recipe and I'm hooked. I used a cast iron skillet instead of a baking sheet to toast pecans rather than walnuts. Then roasted the brussels sprouts in that same skillet. Didn't have any pecorino to top it but still very tasty. Thanks for the recipe. " - richusm

Yield: 6 Ready in 15 minutes

Cuisine: AmericanMain Ingredient: Brussels Sprouts

(4.6, 9) 100% would make again (reviews)

Favorite 172 people favorited
Try Soon128 people trying soon

Roasted Brussels Sprouts with Walnuts and Pecorino
Roasted Brussels Sprouts with walnuts photo by Melaromatic Give a medal for this photo
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Servings          
Original recipe makes 6
1/2 cupWalnuts
18 eachBrussels Sprouts; cut in half
to tasteExtra Virgin Olive Oil
to tasteSalt and pepper
squeezeFresh Lemon Juice
to tastePecorino Toscano; optional, for topping

Roasted Brussels Sprouts with Walnuts and Pecorino 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.

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  • Roasted Brussels Sprouts with walnuts photo by Melaromatic Melaromatic

    • Calories Per Serving: 89
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    Roasted Brussels Sprouts with Walnuts and Pecorino Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    I used almonds in place of the walnuts. Terrific! Over brown rice it makes a great meal.
    1 months, 1 weeks, 3 days, 3 hours, 26 minutes ago
    Loved this! Easy and the kids even tried it!
    1 years, 4 months, 1 weeks, 1 days, 5 hours, 19 minutes ago
    It was ok to me but the kids didn't like it.
    1 years, 4 months, 3 weeks, 4 days, 14 hours, 39 minutes ago
    Yummy! This could make a good paleo side dish, too, if you replace the Pecorino with bacon.
    1 years, 5 months, 3 weeks, 8 hours, 46 minutes ago
    Great recipe, never really thought I liked brussels sprouts but tried this recipe and I'm hooked. I used a cast iron skillet instead of a baking sheet to toast pecans rather than walnuts. Then roasted the brussels sprouts in that same skillet. Didn't have any pecorino to top it but still very tasty. Thanks for the recipe.
    2 years, 11 months, 3 weeks, 14 hours, 42 minutes ago
    My husband likes brussle sprouts but I am not terribly fond of them until I found this recipe on Big Oven. Today I am sharing it with a second group of relatives. Big Hit!!!
    3 years, 4 months, 3 weeks, 5 days, 13 hours, 31 minutes ago
    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.
    4 years, 5 months, 3 weeks, 9 hours, 12 minutes 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!!
    5 years, 7 months, 3 weeks, 2 days, 17 hours, 34 minutes ago

    [I posted this recipe.]
    6 years, 4 months, 4 weeks, 1 days, 10 hours, 30 minutes ago

    Tags

    1. paleo
    2. Roast
    3. Vegetables
    4. Side Dish
    5. Brussels Sprouts
    6. healthy
    7. Healthy Eating
    8. Low-Calorie
    9. Fall
    10. Savory

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