Ode to Brussels Sprouts
A recipe for the ages...and perfect for right now
Although I’m excited for spring to arrive, I’m also doing that thing where I hurry to squeeze in one or two last preparations of some of my favorite winter dishes. At the top of the list is roasted Brussels sprouts. Our family’s go-to recipe, ripped from the pages of some unknown issue of New York Magazine many, many years ago, is an enduring favorite. It works wonderfully as a side dish, and in a pinch, the leftovers make a delicious light lunch, with the walnuts adding protein and an extra fiber punch. (Not to mention an omega-3 boost.)
A little internet sleuthing shows this recipe was published in 2004(!!). So this would be around the time that to many, the mention of this hearty veg still conjured up childhood memories of boiled, smelly sprouts and stalemates at the dinner table. Which brings me to these wonderful lines written in the introduction to the recipe:
“If ever a cruciferous vegetable needed an image overhaul, it would be the Brussels sprout—or so you’d think……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.”
[As an aside, Franny’s, “a perfect Brooklyn restaurant”, closed in 2017. I feel lucky that I had the chance to eat there a few times. And also lucky that they put out a cookbook, Franny’s: Simple Seasonal Italian, that someone was thoughtful enough to gift to me years ago.]
Recipe: Roasted Brussels Sprouts With Walnuts and Pecorino
At this point, I haven’t looked at the recipe in years. The movements are automatic and over time, I’ve imperceptibly made small changes along the way. Actually, my husband has mostly taken over ownership of this dish, and he has his own measurements and ways of doing things. I can say the Pecorino is often replaced by the Parmesan block we always have on hand, I don’t think we’ve ever used pepper, or counted out the number of Brussels sprouts used. There are always great heaps of them, because they are that delicious and as mentioned, the leftovers are fantastic.
Ingredients
1/2 cup walnuts
24 Brussels sprouts
2-3 Tbsp. extra-virgin olive oil
Salt and pepper, to taste
1 lemon
Shaved aged Pecorino Toscano
Instructions
(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. (Published 2004)
Nutrition notes | Brussels sprouts give fiber, are an excellent source of vitamin C, excellent source of vitamin K, and folate; walnuts with omega-3s and olive oil for healthy fats.
Extras
This high fiber, nutrient dense nutrition powerhouse may help regulate blood sugar levels and fight inflammation.
Brussels sprouts can be hard on digestion for some with IBS. For my FODMAP friends: Brussels are considered Low FODMAP for TWO sprouts.
Nerd alert: Ever wonder about the chemistry behind the distinctive flavor and smell of Brussels sprouts? And what happens when you roast them? Leave it to the folks at the Harvard Nutrition Source to have the answers: Science of Flavor: Cruciferous Vegetables