Brussels sprouts with walnut dressing, lemon and pecorino from Australian Gourmet Traveller Magazine, May 2015 (page 61)

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Accompaniments: Roast trout with almond sauce, rosemary and capers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on July 23, 2018

    Very nice combination, I’d go a bit heavier on the lemon if I did it again. I roasted the sprouts for 20mins @ 220deg instead of pan frying. The pecorino really works well with the walnuts and sprouts

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