Roasted Brussels Sprouts with Manchego & Almonds
Ingredients
The Brussels Sprouts
-
1½
pounds
Brussels sprouts
-
¼
cup
olive oil
-
1½
teaspoons
kosher salt
-
to taste
freshly ground black pepper
The Dressing and Toppings
-
½
cup
white balsamic vinegar
-
½
cup
sliced almonds
-
½
cup
Pecorino Ginepro or Manchego cheese
-
optional
nice flaky sea salt for finishing
-
optional
lemon for finishing
Instructions
- 1. Preheat the oven to 450°F and arrange a rack in the middle.
- 2. In a small saucepan, simmer the white balsamic vinegar until it reduces by half.
- 3. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
- 4. Spread the Brussels sprouts in a single layer on a roasting pan and roast for 15 minutes until they bronze and char.
- 5. Transfer the roasted Brussels sprouts to the reserved bowl and let cool for 5 minutes.
- 6. Toast the sliced almonds in a skillet over low heat until golden, then transfer to a bowl to cool.
- 7. Combine the roasted Brussels sprouts, toasted almonds, cheese, remaining olive oil, and reduced balsamic in the bowl and toss to combine.
- 8. Adjust seasoning with sea salt, pepper, and a squeeze of lemon if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
15mg
You might also like