CRISP BRUSSELS SPROUT LEAVES

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Crisp Brussels Sprout Leaves image

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

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

1 pound brussels sprouts, trimmed, leaves separated
1 tablespoon olive oil
1 tablespoon grated lemon zest plus lemon wedges for serving
1/4 cup walnuts, chopped
Salt and pepper
1/4 cup grated Pecorino Romano (1 ounce)

Steps:

  • 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.

Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g

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