RECIPE 48: Roasted Brussels Sprouts with Walnuts and Pecorino
-= Exported from BigOven =-
Roasted Brussels Sprouts with Walnuts and Pecorino
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.
Recipe By: BEST AMERICAN RECIPES 2005-2006, page 183
Serving Size: 6
Main Ingredient: Brussels Sprouts
Categories: Roast, Vegetables, Side Dish
-= 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.
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