Roasted Brussels Sprouts with Walnuts and Pecorino
How to Make Roasted Brussels Sprouts with Walnuts and Pecorino
- 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