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Charred Brussels Sprouts with Lemon and Pecorino
Charred Brussels Sprouts
with Lemon and Pecorino
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Charred Brussels Sprouts

with Lemon and Pecorino

INGREDIENTS

Serves 8
  • 2 pounds Brussels sprouts, trimmed and halved (or if large, quartered)
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 1/2 cup grated Pecorino
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

Preheat oven to 450 degrees. Arrange the Brussels sprouts on an aluminum foil-lined baking sheet and drizzle with the olive oil and toss until lightly coated. Season with salt and pepper to taste.

Roast for 20 to 25 minutes until the Brussels sprouts are tender and beginning to char on the outside. Let cool for 5 minutes.

In a large bowl, toss with the lemon juice and Pecorino. Taste, and season with additional salt and pepper if desired.

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