Name: Roasted Brussels Sprouts
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds Brussels sprouts, cut in half; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon sea salt; 1/2 teaspoon ground cumin 3 tablespoons unsalted butter; 2 tablespoons sliced almonds; 1 teaspoon lemon extract; 1/4 teaspoon crushed red pepper flakes; 1/4 cup grated pecorino, plus more for garnish

Directions

Preheat the oven to 425 degrees F.
Combine the Brussels sprouts, olive oil, garlic powder, salt and cumin in a bowl, and toss well to coat. Spread the seasoned Brussels sprouts on a baking sheet in a single layer and roast until tender, about 12 minutes.
Meanwhile, place a large saute pan over medium heat. Add the butter and cook until it is light golden brown and smells nutty and toasted, then add the almonds. Cook, stirring gently, to toast the almonds, 2 to 3 minutes. Stir in the lemon extract, red pepper flakes and the roasted Brussels sprouts and toss well to coat. Turn the heat off and stir in the grated pecorino, then transfer to a platter. Garnish with more cheese and serve.

This recipe has been updated and may differ from what was originally published or broadcast.

Roasted Brussels Sprouts

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