Roasted Brussels Sprouts with Walnuts and Pecorino

Roasted Brussels Sprouts With Walnuts And Pecorino

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Lynnda Cloutier


When Brussels Sprouts are properly cooked, they, sweet and full of great flavor. This recipe came from Franny's restaurant in Brooklyn. The nuts and cheese are perfect counter pints. Brussels Sprouts on their long stalks are plentiful in the autumn at farmer's markets source: Unknown


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10 Min
25 Min


  • ·
    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

How to Make Roasted Brussels Sprouts with Walnuts and Pecorino


  1. Preheat 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.
  2. Turn 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.
  3. Let 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

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About Roasted Brussels Sprouts with Walnuts and Pecorino

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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