Roasted Brussels Sprouts with Walnuts and Pecorino

10 reviews, 4.2 star(s). 90% would make again

Ready in 30 minutes; part of Walnut Recipes collection

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.

Ingredients

1/2 cup Walnuts
18 each Brussels Sprouts; cut in half
to taste Extra Virgin Olive Oil
to taste Salt and pepper
squeeze Fresh Lemon Juice
to taste Pecorino Toscano; optional, for topping

Original recipe makes 6 Servings

Servings  

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
Melaromatic

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Reviews

Comment or review

“... they'll be begging for more.” Unless they like Brussels Sprouts, in which case they will be begging “no more, no more” !
kingkoch42 2y ago

I used almonds in place of the walnuts. Terrific! Over brown rice it makes a great meal.
GrammySusan 3y ago

Loved this! Easy and the kids even tried it!
Lschachet 4y ago

It was ok to me but the kids didn't like it.
Rozalum 4y ago

Yummy! This could make a good paleo side dish, too, if you replace the Pecorino with bacon.
Melaromatic 4y 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.
richusm 5y 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!!!
margieg14 6y 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.
booksw 7y 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!!
LeftFootGreen 8y ago

[I posted this recipe.]
vogelap 9y ago

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