Roasted Brussels Sprout Leaves With Pecorino
With a final squeeze of lemon juice over them, these leaves are irresistible.
1 pound Brussels sprouts
Extra-virgin olive oil
Kosher or coarse sea salt
1 or 2 ounces pecorino Romano cheese, freshly and finely grated, for serving
Lemon wedges, for serving
Preheat the oven to 425 degrees.
Peel the leaves off each sprout, which is tedious but meditative, placing them on a rimmed baking sheet as you work.
Drizzle with oil and season lightly with the salt, then use your clean hands to toss until evenly coated. Roast (middle rack) for about 20 minutes, stirring once or twice, until the leaves become crunchy.
Top with the cheese (to taste). Serve right away, squeezing the lemon wedges over them while the leaves are still warm.
Nutrition | Per serving (using 1½ tablespoons oil, ½ teaspoon kosher salt and 1 ounce pecorino Romano): 130 calories, 7 g protein, 10 g carbohydrates, 8 g fat, 2 g saturated fat, 5 mg cholesterol, 270 mg sodium, 4 g dietary fiber, 2 g sugar