Roasted Brussels Sprouts with Walnuts and Pecorino

ROASTED BRUSSELS SPROUTS WITH WALNUTS AND PECORINO

1/2 cup walnuts
24 Brussels sprouts, cut in half
Extra virgin olive oil
Salt and freshly ground black pepper, to taste
Squeeze of fresh lemon juice
Grated aged Pecorino Toscano, for topping

Preheat oven to 350 degrees F.

Toast walnuts on rimmed baking sheet for about 10 minutes or until they smell toasty. Set aside. Crumble them with they're cool enough to handle.

Turn oven to 450 degrees F.

Toss Brussels sprouts in bowl with enough olive oil to coat each sprout, 2 to 3 tablespoons. Season with salt and pepper to taste.

Arrange sprouts in single layer on baking sheet and roast for about 20 minutes or until fork tender and some of the leaves have become crunchy.

Let sprouts cool on baking sheet, then toss in large bowl with walnuts. Drizzle liberally with olive oil, add a squeeze of lemon and season with salt and pepper. Shave some of the Pecorino on top and serve warm.

Makes 4 servings
Adapted from source: New York Magazine