Roasted Brussels Sprouts

Roasted Brussels Sprouts with Pecorino & Preserved Lemon Juice

This versatile dish works well alongside fish, chicken or beef... or even alone as its own tasty vegetarian meal!

Serves 4

1 1/2 or 2 lbs. Brussels sprouts

2 TBLS Olive Oil

2 TBLS Chopped shallots

1-2 TBLS Preserved lemon juice (can substitute fresh lemon juice)

2 TBLS Chopped parsley

Salt 

Pecorino cheese, shaved 

 

1. Prep the brussels sprouts:  Cut each in half, then cut out the core out and discard it. Cut each half in half again (so each brussels sprout ends up quartered).

2. Break up the cut brussels sprouts by separating the leaves as much as possible with your hands.

3. Toss with shallots, drizzle with olive oil, and salt to taste.  Note: if you plan to use preserved lemon juice in the final step, you will want to use less salt here. Mix together with your hands.

4. Spread brussels sprouts mixture out on a sheet tray so they are nice and spread out, not in piles.

5. Roast in oven at 400° for 15-20 minutes or until some pieces are a little burnt and crispy and others are still nice and green.

6. Drizzle with preserved lemon juice and chopped parsley.

7. Toss again.

8. Top with shaved pecorino, if desired.