Brussels Sprouts Recipe

Inspired by Oak & Reel

Time40m

Serves4

pistachio, preserved lemon pomegranate, montasio

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Ingredients

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1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Rinse them under cold water and then slice them in half lengthwise.
2
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly. Spread them out in a single layer and roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, tossing halfway through.
3
Prepare the Toppings
While the Brussels sprouts are roasting, chop the preserved lemon and set it aside. In a bowl, combine the chopped pistachios, pomegranate seeds, and grated Montasio cheese.
4
Combine and Serve
Once the Brussels sprouts are roasted, remove them from the oven. Immediately add the preserved lemon to the baking sheet and toss everything together. Then, sprinkle the pistachio and pomegranate mixture over the Brussels sprouts, followed by the grated Montasio cheese. Serve warm.