Thursday, November 04, 2004
Roasted Brussels Sprouts with Walnuts and Pecorino
I will be visiting my sister in Chicago next week. When she was a little girl, her favorite vegetable was Brussels Sprouts. She was a weird kid, but is an amazing woman, an amazing mother and an amazing friend. She still likes Brussles Sprouts, and so do her three year old twins. Must be genetic, because I do too.
1/2 cup walnuts
48 Brussels sprouts
4 tablespoons extra-virgin olive oil
Salt and pepper
Preheat oven to 350
Toast walnuts for about 10 minutes; remove from heat, transfer to a bowl and set aside. Increase the oven temperature to 450.
Cut Brussels sprouts in half and toss in bowl with enough olive oil to lightly coat each sprout. Season with salt and pepper. Lay sprouts cut side down, on cookie sheet with a lip. Add water to cover the bottom of the pan (about ¾ of a cup) and roast, tossing occasionally, until fork-tender and some leaves have become crunchy (about 40 minutes) and the water has evaporated.
Let sprouts cool, then toss in bowl with the crumbled walnuts. Season with salt and pepper. Shave pecorino cheese on top.
Jelly Belly jellybeans come in 51 flavors including: Toasted
Marshmallow, Watermelon, Tangerine, Sizzling Cinnamon,
Juicy Pear and French Vanilla. But no cranberry!
They also have recipes on their website so you can combine
flavors to have your own candy menu! Check it out!