She Strengthens

Elevate Your Brussels Sprouts Game

When it comes to cooking Brussels sprouts, many of us rely on the trusty sauté method. But what if we told you there’s a better way? By roasting these tiny cabbages in a hot oven, you can achieve a crispy, golden exterior and a tender, soft interior that’s simply irresistible.

The Perfect Pairing

To take your roasted Brussels sprouts to the next level, try pairing them with a beautifully cooked pork roast. The rich, meaty flavor of the pork perfectly complements the earthy sweetness of the sprouts. And if you’re feeling extra fancy, add some toasted almonds and a sprinkle of salty cheese to really make the dish pop.

Cheesy Delights

Speaking of cheese, have you tried Pecorino Ginepro? This Italian sheep’s-milk cheese is flavored with balsamic vinegar and juniper, giving it a unique, tangy taste that pairs perfectly with the sprouts. If you can’t find Pecorino Ginepro, an unaged Manchego or other mild, firm sheep’s-milk cheese works beautifully too.

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 50 minutes

Ingredients

• 1/2 cup whole almonds
• 1 1/2 pounds medium Brussels sprouts, trimmed and halved through the stem
• 1/4 cup olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 cup Pecorino Ginepro or unaged Manchego cheese, broken into jagged 1/4-inch pieces
• 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)

Roasting to Perfection

Heat your oven to 500°F and arrange a rack in the middle. While the oven is heating up, toast the almonds on a baking sheet until fragrant, about 4-6 minutes. Coarsely chop and set them aside, reserving the baking sheet.

Next, place the Brussels sprouts and oil in a large bowl, seasoning with salt and pepper to taste. Toss to evenly coat, then arrange the sprouts cut-side down in a single layer on the reserved baking sheet. Roast, stirring halfway through, until browned and just tender, about 20-25 minutes total.

The Finishing Touches

Transfer the roasted Brussels sprouts to the reserved bowl and let them cool for 5 minutes. Add the toasted almonds, cheese, and lemon juice, and toss to combine. Taste and season with salt and pepper as needed. Serve hot, garnished with additional toasted almonds and cheese if desired.