Roasted Brussels Sprouts with Almonds and Pecorino
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 portions
Ingredients
  • 5 cups Brussels Sprouts, trimmed, halved through the stem end
  • 6 tbsp. extra virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • ½ cup Pecorino or Manchego cheese, crumbled
  • 6 tbsp. roughly chopped toasted skin-on almonds
  • 2 tbsp. fresh lemon juice
Instructions
  1. Preheat your oven to 450 F
  2. In a bowl, mix the Brussels sprouts with 4 tbsp. of the olive oil.
  3. Spread the Brussels sprouts on a baking sheet, cut side down.
  4. Roast in the oven for about 10 minutes or until dark brown.
  5. Put the Brussels sprouts in a medium bowl and add 2 tbsp. of olive oil, the Pecorino, the almond and lemon juice.
  6. Season to taste with salt and pepper.
  7. Drizzle with a little bit of olive oil and serve.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/roasted-brussels-sprouts-with-almonds-and-pecorino/