I just love these tiny little cabbage cousins and they really are one of the most nutritious vegetables you can serve your family. Nothing tastes better than fresh seasonal vegetables and it doesn’t get much better than Brussels Sprouts. Of course Joel won’t touch them but I love them so much I’ll make them for myself by just roasting them whole. This is just a little different from roasting them whole, a little more effort but totally worth it. I cut off the very hard bottoms and peel off as many leaves as possible, when I can’t peel off anymore leaves I will slice the rest into thin slices (nothing too thick here) I end up with some leaves and some slices which kind of fall apart as well. You’ll need a sharp little knife here. I wouldn’t mind if you just want to slice them all up because you’ll end up with some leaves anyway. I didn’t put grated cheese on this time but feel free to add at the end . This recipe is for 1 lb. but adjust for 1/2 lb. or however much you’re making. I roasted for about 20 minutes at 350 degrees. You’ll have to watch them so they don’t burn . They were just delicious and so nutritious. Enjoy!
1 lb. Brussels Sprouts, trimmed, leaves separated or sliced thinly
1 -2 tbsp. olive oil ( I tried to use just 1 tbsp. you may want to add a little more)
1 tablespoon grated lemon zest
1/4 cup chopped walnuts
Kosher Salt and Freshly Ground Black Pepper to taste
*1/4 cup grated Pecorino Romano (totally optional) sometimes I use and sometimes I don’t
Preheat oven to 350 degrees.
On a rimmed baking sheet, toss brussels sprout leaves with olive oil, zest, and walnuts. Sprinkle with Salt and Pepper. Roast until leaves are crisp and golden around edges. I left them in for 20 minutes, but you should start checking after 12 minutes. Sprinkle with Pecorino Cheese and serve!