Photo: Alexander Maasch
Roasted Brussels Sprouts with Almonds and Pecorino Recipe
7 ingredients
50 min
4 servings
openrecipes
This recipe roasts Brussels sprouts at high heat to give them a crisp, golden exterior and soft interior; almonds are tossed in for crunch.
Estimated Nutrition (whole recipe, rough)
313
Calories
11g
Protein
24g
Fat
17g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Manchego | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup whole almonds
- 1 1/2 pounds medium Brussels sprouts , trimmed and halved through the stem
- 1/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Pecorino Ginepro or unaged Manchego cheese , broken into jagged 1/4-inch pieces
- 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes