Roasted Brussels Sprouts, Enhanced with Almonds and Pecorino Cheese
Crave some tangy, crunchy magic? Pork fat brings it on when mixed with sautéed Brussels sprouts, but switching it up with a simple oven cook dusted with olive oil delivers a scrumptious, golden exterior and succulent insides. Toss in toasted almonds and a heaping scoop of salty Pecorino Ginepro, and forget about plain 'ol Brussels sprouts being a sidekick any longer. They're the stars, baby!
So, what's the secret sauce here? Gather up a bag of Pecorino Ginepro, a flavorful Italian cheese that's not to be mixed up with Pecorino Romano. While Pecorino Romano is widely recognized for its sharp, salty kick, Pecorino Ginepro is a less-celebrated Italian sheep's-milk cheese, often aged or flavored with juniper, giving it a distinctive, slightly less harsh flavor.
Here's the lowdown on these two cheese darlings:
Pecorino Ginepro
Origin and Taste: Generally, Pecorino Ginepro signifies a cheese aged or seasoned with juniper for that yummy, aromatic flavor. Although not widely acknowledged, it's a neat little kid on the pecorino block.
Pecorino Romano
Origin and Taste: Pecorino Romano, on the other hand, hails from a few Italian regions, boasting a salty, sharp taste that often adorns pasta dishes.
The Lowdown
Flavor Profiles: Pecorino Romano, known for its pungent taste, stands strong, whereas Pecorino Ginepro, should it contain that refreshing juniper zest, takes a more aromatic turn—just a tad less zingy!
Production Areas: Pecorino Romano holds stomping grounds in specific regions, while Pecorino Ginepro doesn't have its own designated cheese land.
Usage: Sprinkle Pecorino Romano on pasta, and Pecorino Ginepro could be your go-to for dishes where you want a less-sharp, but still adventurous, cheese flavor.
But, remember, the Pecorino Ginepro isn't always a sure thing—it depends on its maker!
Now, let's get this recipe going.
What to Buy: Gather up Pecorino Ginepro, not to be confused with the more famous Pecorino Romano. An unaged Manchego or other mild, firm sheep's-milk cheese also does the trick.
Yield: 4 mouthwatering servingsDifficulty: Easy-peasy lemon squeezyTotal: 50 enchanting minutes
Ingredient List (7)
- 1/2 cup whole almonds
- 1 1/2 pounds medium Brussels sprouts, trimmed and halved through the stem
- 1/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Pecorino Ginepro or unaged Manchego cheese, broken into jagged 1/4-inch pieces
- 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
Instructions
- Preheat your oven to 500°F, and grab a rack for the middle. Before things heat up, pop the almonds on a baking sheet and give them a quick toast (around 4 to 6 minutes) until they release their heavenly scent. Afterward, give them a rough chop and set them aside.
- Time to get those Brussels sprouts ready! Plop them in a large bowl with the oil, give them a good seasoning with salt and pepper, and toss them to ensure even coverage. Spread them out, cut-side down, on that reserved baking sheet. Roast them, stirring them up about halfway through (approximately 20 to 25 minutes total), until they've achieved that golden-brown crackling exterior, with a perfectly cooked interior. If your sprouts are on the smaller size, check on them after ten minutes and adjust the cooking time as needed.
- Transfer the sprouts gracefully back to the reserved bowl and allow them to cool for 5 minutes. Then, get excited! Mix in those toasted almonds, Pecorino Ginepro, and lemon juice, and let the magic unfold. Taste and adjust seasoning as necessary.
And there you have it—succulent, savory Brussels sprouts that steal the show!
- Instead of sautéed Brussels sprouts with pork fat, try a healthier oven-roasted variant seasoned with olive oil and topped with Pecorino Ginepro.
- In the pursuit of an adventurous cheese flavor, consider using Pecorino Ginepro, a less-known Italian sheep's-milk cheese aged with juniper, in your baking recipes.
- To coarsely chop the toasted almonds for the recipe, it's best to crush them rather than slice them evenly, as a rough texture adds an enjoyable crunch.
- The nutty and slightly tangy flavor of Pecorino Ginepro adds a unique twist to cabbages during the baking process, elevating a simple side dish into a star attraction.
