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Roasted Brussels Sprouts with Almonds and Pecorino

Andrew Feinberg, Francine Stephens, and Melissa Clark
  • 50 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Brussels sprouts, medium

2 tbsp

Lemon juice, freshly squeezed

1

Black pepper, Freshly ground

1

Kosher salt

1/4 cup

Olive oil

1/2 cup

Almonds, whole

1/2 cup

Pecorino ginepro or unaged manchego cheese