Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American,
Ingredients: 1 1/2 pounds Brussels sprouts cut in half; 2 tbsps olive oil; 1 tsp garlic powder; 1 tsp Sicilian Sea Salt; 1/2 tsp Cumin Ground; 3 tbsps unsalted butter; 2 tbsps sliced almonds; 1 tsp Lemon; 1/4 tsp red pepper crushed; 1/4 cup grated Pecorino cheese plus additional for garnish

These are not your grandma’s brussels sprouts! Charred in brown butter, McCormick® Crushed Red Pepper brings a little heat. Pure Lemon Extract adds a bright, citrusy flavor. Garnish with grated Pecorino.

Recipe created by two-time "Chopped" champ, Chef James Bri
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10m

PREP TIME

20m

COOK TIME

10

INGREDIENTS

Servings: 4

Ingredients

1 1/2 pounds Brussels sprouts, cut in half
2 tablespoons olive oil
1 teaspoon McCormick® Garlic Powder
1 teaspoon Sicilian Sea Salt
1/2 teaspoon McCormick® Ground Cumin
3 tablespoons unsalted butter
2 tablespoons sliced almonds
1 teaspoon McCormick® Pure Lemon Extract
1/4 teaspoon McCormick® Crushed Red Pepper
1/4 cup grated Pecorino cheese, plus additional for garnish

KEY PRODUCTS

INSTRUCTIONS

1 Preheat the oven to 425° F.
2 Combine the Brussels sprouts, olive oil, garlic powder, salt and cumin in a bowl, and toss well to coat. Spread the seasoned Brussels sprouts on a baking sheet in a single layer and roast until tender, about 12 minutes.
3 Meanwhile, place a large saute pan over medium heat. Add the butter and cook until it is light golden brown and smells nutty and toasted, then add the almonds. Cook, stirring gently, to toast the almonds, 2 to 3 minutes. Stir in the lemon extract, red pepper flakes and the roasted Brussels sprouts and toss well to coat. Turn the heat off and stir in the grated pecorino, then transfer to a platter. Garnish with more cheese and serve.