Roasted Brussels Sprouts with Walnuts and Pecorino
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- 1/2 cup walnuts
- 24 brussels sprouts, cut in half
- extra virgin olive oil
- salt and freshly ground black pepper
- squeeze of fresh lemon juice
- aged pecorino toscano for topping
1Preheat oven to 350. Toast walnuts on rimmed baking sheet for about 10 minutes or til they smell toasty. Set aside. Crumble them with they’re cool enough to handle.
2Turn oven to 450. Toss Brussels sprouts in bowl with enough olive oil to coat each sprout, 2 to 3 Tbsp. (I like to use Blood Orange olive oil). Season with salt and pepper to taste.
3Let sprouts cool on baking sheet, then toss in large bowl with 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. Serves 4
Source: New York Magazine