Brussels Sprouts with Pecorino and Hazelnuts

Ingredients

• 1 lb Brussels sprouts, outer leaves removed and reserved, sprouts halved and sliced
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 garlic clove, minced
• 2 oz pecorino or hard sheep's milk cheese, shaved
• 0.33 cup roughly chopped toasted hazelnuts

Instructions

1. Heat oven to 400°F; line a baking sheet with parchment.
2. Toss sprout leaves with 1 tbsp olive oil, ½ tsp salt, and pepper. Spread on the sheet and roast about 15 min, stirring often, until crisp.
3. In a large bowl, whisk lemon juice, mustard, honey, garlic, and remaining 2 tbsp olive oil. Season with remaining ½ tsp salt. Add sliced raw Brussels sprouts and toss. Fold in roasted leaves. Top with pecorino shavings and hazelnuts; serve.

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