Like a lot of people, I hated Brussels sprouts for most of my life…or thought that I hated them! As a matter of fact, I don’t really remember eating them at all when I was younger. I think my parents were traumatized as kids being served boiled mushy smelly Brussels sprouts so they stayed away from them. But properly cooked, they are delicious, especially when roasted until they become dark brown. Roasting brings out a natural sweetness and they end up tasting just like candy…well, almost! It has become one of my favorite vegetables. And these Roasted Brussels Sprouts with Almond and Pecorino will turn any Brussels sprouts hater into Brussels sprouts lover! The saltiness of the Pecorino I find really pairs well with the sweetness of the Brussels Sprouts.
- 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.
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