Charred Brussels Sprouts Recipe
charred sprouts, pecorino, red pepper flake, toasted hazelnuts, agave, grain mustard
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and cut them in half.
Season the Sprouts
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and red pepper flakes until evenly coated.
Roast the Sprouts
Spread the Brussels sprouts out in a single layer on a baking sheet and roast for 20-25 minutes, or until they are charred and tender, stirring halfway through.
Prepare the Dressing
In a small bowl, whisk together the agave syrup and grain mustard until well combined.
Combine and Serve
Once the Brussels sprouts are done roasting, remove them from the oven and transfer to a serving dish. Drizzle the agave-mustard dressing over the sprouts, sprinkle with toasted hazelnuts and grated Pecorino cheese, and serve immediately.