Roasted Brussels Sprouts with Almonds and Pecorino
- 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
- Preheat your oven to 450 F
- In a bowl, mix the Brussels sprouts with 4 tbsp. of the olive oil.
- Spread the Brussels sprouts on a baking sheet, cut side down.
- Roast in the oven for about 10 minutes or until dark brown.
- Put the Brussels sprouts in a medium bowl and add 2 tbsp. of olive oil, the Pecorino, the almond and lemon juice.
- Season to taste with salt and pepper.
- 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/
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