I’ve never been a fan of brussels sprouts – that is until I tried this recipe! Brussels sprouts look like miniature cabbages and are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi, so they have quite a strong smell when being cooked!
500 g brussels sprouts, trimmed and leaves separated
15 ml olive oil
15 ml grated lemon zest plus lemon wedges for serving
50 g walnuts, coarsely chopped
Salt and freshly ground pepper to taste
60 ml freshly grated Pecorino or Parmigian0 Reggiano cheese
1 medium lemon, cut into wedges
- Preheat oven to 190 °C and line a baking tray with a Wizbake baking sheet.
- Combine all the ingredients except the cheese in a mixing bowl and mix well.
- Transfer the mixture to the baking tray and spread out.
- Roast until the leaves are crisp and golden around the edges – about 10 to 12 minutes.
- Sprinkle with the cheese and and serve with lemon wedges.
4 to 6 servings.