Roasted Brussels Sprouts and Pecan Slaw

Yes, more sprouts. I can’t get enough!

I have it on good authority that even sprouts-hating folks like this one. It’s kind of addictive!

~2 cups Garlic Roasted Brussels Sprouts
2 Tbsp chopped pecans
2 Tbsp finely grated Pecorino Romano cheese
2 Tbsp fresh lemon juice
1/4 cup olive oil

1. Preheat oven to 350°. Make Garlic Roasted Brussels Sprouts as per recipe. They will need to cook for about 30-40 minutes, or until nicely browned and slightly crunchy. About halfway through, mix in chopped pecans and return to oven.

2. Meanwhile, grate cheese and prepare lemon juice and olive oil. When sprouts are done, pour all ingredients into a food processor and mix until evenly chopped. You can make the mixture as rough or as fine as you like.

3. Serve immediately.

Also keeps well in the refrigerator and can be eaten chilled or reheated.

Serves 2.

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