Roasted Brussels Sprouts with Walnuts and Pecorino               

 tags (edit): Roast @Tried @4 Star @Xmas2006 @Vogel Vegetables Side Dish  

 

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
 

Instructions
 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.

A variation on this recipe is also hosted on BigOven.com as recipe number 162285.

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Yields: 6 Servings    posted as 162285
     BEST AMERICAN RECIPES 2005-2006, page 183

 notes: 

Cuisine:   Uncategorized

Main Ingredient:   Brussels Sprouts