If there is one vegetable more than any other that brings out the haters, it’s Brussels sprouts. Likely, the aversion comes from experiencing them boiled or steamed until limp (or the worst transgression, microwaved!), in which case, the cook should get the admonition, not the produce. This dish is likely to turn those haters into Brussels lovers. Simultaneously crunchy and tender, roasting brings out nutty notes in the sprouts, complemented by the walnuts. Lemon juice adds bright acidity, and the Parmesan… well, cheese makes most anything better. Serves 4
• ¾ cup walnuts, crumbled
• 1 lb Brussels sprouts (about 24) cut in half, any yellow outer leaves pulled off and discarded
• 2-3 Tbsp extra-virgin olive oil, plus more to season
• Salt and pepper to taste
• juice of ½ lemon
• ½ cup grated Parmesan
• Preheat oven to 350ËšF. Toast the walnuts on a sheet tray for about 8 minutes. Set aside.
• Increase oven temperature to 450ËšF. Toss Brussels sprouts in a bowl with olive oil. Season with salt and pepper. Spread on sheet tray and roast about 20 minutes until fork-tender and some outer leaves caramelize and char.
• Let sprouts cool, and then toss with walnuts. Drizzle with olive oil and lemon juice and season with salt and pepper. Sprinkle Parmesan on top and serve.