In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.


Reviews (1)

190 Ratings
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  • 3 star values: 69
  • 2 star values: 45
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Rating: 5 stars
Five-star restaurant quality brussel sprout dish! Takes about 30 minutes to peal the leaves, but well worth it. First wash sprouts and discard any damaged leaves. Remove any stems with a knife and peel the leaves. As you peel more leaves you may need to cut the stem again to better access the leaves better. Peel the sprouts until the size of a small gumball (leaves will be almost white and difficult to separate). Shred cheese with Microplane so pieces are paper thin and melt quickly. Enjoy!