roasted brussels sprouts with walnuts & pecorino Recipe
I love Brussels sprouts so I was really excited about this week’s Food Matters Project recipe chosen by Marcia of Twenty by Sixty!
Recipe: Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese in The Food Matters Cookbook by Mark Bittman. {page 221}
You can find the original recipe on Marcia's website! For other great takes on this recipe, go to The Food Matters Project website.
I decided to keep it simple using some of my favorite ingredients.
- Here’s my take: Roasted Brussels sprouts with Walnuts and Pecorino Romano
- 1 lb. Brussels sprouts, trimmed & halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ cup chopped walnuts, toasted
- ¼ cup freshly grated Pecorino Romano cheese
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper or tinfoil.
Toss halved Brussels sprouts with olive oil, salt & pepper. Spread onto sheet pan and roast for about 20 minutes until tender and edges just begin to brown.
Meanwhile, toast walnuts in a small sauté pan until golden brown.
Toss Roasted Brussels Sprouts with Walnuts, add Pecorino Romano cheese and combine well. I like to drizzle a little olive oil over the top just before serving.
Serve immediately.
xo
Brussels sprouts
Healthy
The Food Matters Project
Vegetables
Vegetarian