Ingredients
Method
- Preheat the oven to 205 degrees C.
- Add the shredded Brussels sprouts to a rimmed baking dish. Add the olive oil and season with salt and pepper. Toss to combine. Transfer to the oven and roast until the sprouts are softened and bright green, 13 to 15 minutes.
- Melt the butter in a nonstick skillet over medium-high heat. Add the sliced almonds and 1 teaspoon pepper. Cook, stirring frequently, until the nuts begin to toast, about 3 minutes. Add the garlic and cook until evenly incorporated and fragrant, 30 seconds to 1 minute.
- Add the almond mixture to the skillet with the cooked Brussels sprouts and stir to combine. Add the Pecorino Romano and stir together. Transfer the Brussels sprouts to a serving bowl and top with extra Pecorino Romano and a sprinkle of pepper.
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