Roasted Brussels Sprouts with Almonds and Pecorino Recipe

1. 1

   Heat the oven to 500 degrees F and arrange a rack in the middle.

2. 2

   While the oven is heating, place the almonds on a baking sheet and toast until fragrant, about 4 to 6 minutes.

3. 3

   Coarsely chop and set them aside (reserve the baking sheet).

4. 4

   Place the Brussels sprouts and oil in a large bowl, season with salt and pepper, and toss to evenly coat.

5. 5

   Arrange the Brussels sprouts cut-side down in a single layer on the reserved baking sheet (reserve the bowl).

6. 6

   Roast, stirring about halfway through the cooking time, until browned and just tender, about 20 to 25 minutes total.

7. 7

   (If your Brussels sprouts are small, check them after 10 minutes and adjust the cooking time as necessary.)

8. 8

   Transfer the Brussels sprouts to the reserved bowl and set them aside to cool for 5 minutes.

9. 9

   Add the toasted almonds, cheese, and lemon juice and toss to combine.

10. 10

    Taste and season with salt and pepper as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.