Brussels Sprouts with Chestnuts & Pecorino
Giving sprouts a luxurious twist with chestnuts, Pecorino, and tarragon.
Perfect as a side or the real star of your table!
Prep time: 10 mins
Cooking time: 10-12cmins
Serves: 4
-
2 nets Brussels sprouts (500g-1kg)60g chestnuts (deshelled)Handful of PecorinoHandful Tarragon1 lemon (zested and juiced)2 tbsp Olive oilPinch Salt (to taste)
-
- Preheat oven to 250°C. Toss sprouts and chestnuts with olive oil, salt, and half the lemon zest and juice.
- Roast for 10-12 minutes until crispy and golden.
- Finish with remaining lemon zest and juice, Pecorino, and tarragon.
Ingredients
- 2 nets Brussels sprouts (500g-1kg)
- 60g chestnuts (deshelled)
- Handful of Pecorino
- Handful Tarragon
- 1 lemon (zested and juiced)
- 2 tbsp Olive oil
- Pinch Salt (to taste)
Method
- Preheat oven to 250°C. Toss sprouts and chestnuts with olive oil, salt, and half the lemon zest and juice.
- Roast for 10-12 minutes until crispy and golden.
- Finish with remaining lemon zest and juice, Pecorino, and tarragon.
