Shaved Brussels Sprouts with Walnuts and Pecorino

Some people are very good at replicating delicious dishes they’ve had at a restaurant. I am not one of them. But I’m getting a little better with each pitiful attempt. These brussels sprouts are the result of such an attempt. I like them even though they don’t even mildly resemble what I was trying to pirate. I hope you’ll enjoy them nonetheless.

  • 2 tablespoons olive oil
  • 1 pound brussels sprouts, trimmed and shaved
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Zest of 1 lemon
  • 1/3 cup walnuts, toasted and roughly chopped
  • 1/2 cup freshly grated Pecorino Romano
  • Juice of 1/2 lemon
  • In a large skillet, heat the olive oil over medium high heat. Allow the oil to become very hot before adding the vegetables, but not yet smoking. Add the shaved brussels sprouts, stirring to coat with oil. Sprinkle with salt and pepper. Continue cooking until brussels sprouts begin to soften and turn a bit brown. About a minute before they are just cooked through but still crisp-tender, add the lemon zest. Toss lightly and remove from the heat.
  • In a large bowl, combine the hot brussels sprouts with the walnuts and Pecorino. Add the lemon juice and toss one more time to coat. Taste the seasonings and adjust as necessary. Serve hot.
  • Quick Tips
  • 1. I am not patient enough to shave the brussels sprouts using a mandoline. I’m sure that method produces more uniformly cut sprouts but I’m also sure the final product would end up with bits of fingertips and nails. I like to use the slicing blade on my food processor and jam them down the feed tube. This method is fast and yields an excellent result.
  • 2. If you’d like your sprouts just a little more “dressed,” combine the juice of the other 1/2 lemon with another tablespoon of olive oil. Add to the finished product and toss. The dish I was trying to replicate seemed like it was dressed with some sort of flavorful oil concoction and this addition would probably achieve that effect.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

2 responses to “Shaved Brussels Sprouts with Walnuts and Pecorino”

  1. Liz says:

    I made these Brussels sprouts tonight, along with two other recipes on your site (flank steak with chimicurri sauce and shrimp with sage and capers). Amazing!!!

  2. Pat says:

    I have made a salad like this one with the addition of currants. Just the right touch of sweetness to blance the Brussels sprouts. I was trying to duplicate a salad I had out in the Hudson River area.

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