If ever a cruciferous vegetable needed an image overhaul, it would be the Brussels sprout—or so you’d think. But study the reactions of Greenmarket-goers as they stumble upon the little cabbages on their seldom-seen stalks, and here’s what you get: “Oh, my God! I never knew they grew like that!” “How rad!”—followed by a gushy “They’re so cute!” Brussels sprouts, as it turns out, have sex appeal—especially when they’re roasted, as they are by Franny’s Andrew Feinberg, to ineluctable sweetness and combined with pecorino and good olive oil. --Rob Patronite
1/2 cup walnuts
24 Brussels sprouts
2-3 Tbsp. extra-virgin olive oil
Salt and pepper, to taste
Shaved aged Pecorino Toscano
(1) Toast 1/2 cup walnuts on sheet tray at 350 degrees for about 10 minutes; set aside.
(2) Cut 24 Brussels sprouts in half and toss in bowl with enough extra-virgin olive oil (2-3 tbs.) to lightly coat each sprout. Season with salt and pepper.
(3) Lay sprouts on sheet tray, and roast in oven at 450 degrees until fork-tender and some leaves have become crunchy (about 20 minutes).
(4) Let sprouts cool, then toss in bowl with crumbled walnuts. Drizzle liberally with olive oil, a squeeze of lemon, and season with salt and pepper. Shave aged pecorino Toscano on top.