MAPLE-GLAZED BRUSSELS SPROUTS WITH PECORINO CHEESE AND ALMONDS
2 lb. small Brussels sprouts, trimmed kosher salt black pepper 2 tbsp. fresh lemon juice 1 tbsp. Dijon mustard 1 tbsp. pure maple syrup 2 tbsp. olive oil 2 oz. Pecorino cheese, crumbled 1/4 c. roasted unsalted almonds, roughly chopped Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a shallow "x" in the core end of each Brussels sprout (halve any large ones). Add to the pot of boiling water with 1 tablespoon salt and cook until just tender, 5 to 6 minutes. Drain and transfer to the bowl of ice water to cool. Drain, dry and refrigerate for up to 1 day. In a small bowl, whisk together the lemon juice, Dijon and maple syrup, transfer to a small jar and refrigerate for 1 day. To serve, heat the oil in a large skillet over medium-high heat and cook the Brussels sprouts, shaking the pan occasionally until heated through and starting to brown, 5 to 6 minutes. Add the lemon mixture and cook, tossing to coat, about 1 minute. Add the pecorino and almonds and toss.
Categories Vegetable
Number Of Ingredients 1
Steps:
- cook
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