Roasted Brussels Sprouts with Almonds and Pecorino

Name: Roasted Brussels Sprouts with Almonds and Pecorino
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 680 grams Brussels sprouts, trimmed and halved through the stem; 4 servings Kosher salt; 2 Tbsps freshly squeezed lemon juice (from about 1 medium lemon); 118 milliliters Pecorino Ginepro or unaged Manchego cheese, broken into jagged 1/4-inch pieces; 59 milliliters olive oil; 118 milliliters whole almonds

You can never have too many side dish recipes, so give Roasted Brussels Sprouts with Almonds and Pecorino a try. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 28g of fat, and a total of 358 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have pepper, brussels sprouts, lemon juice, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Heat the oven to 500°F and arrange a rack in the middle. While the oven is heating, place the almonds on a baking sheet and toast until fragrant, about 4 to 6 minutes. Coarsely chop and set them aside (reserve the baking sheet).

Ingredients you will need

Almonds

Toast

Equipment you will use

Baking Sheet

Oven

Place the Brussels sprouts and oil in a large bowl, season with salt and pepper, and toss to evenly coat. Arrange the Brussels sprouts cut-side down in a single layer on the reserved baking sheet (reserve the bowl). Roast, stirring about halfway through the cooking time, until browned and just tender, about 20 to 25 minutes total. (If your Brussels sprouts are small, check them after 10 minutes and adjust the cooking time as necessary.)

Ingredients you will need

Brussels Sprouts