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- Hereâs my take: Roasted Brussels sprouts with Walnuts and Pecorino Romano
- 1 lb. Brussels sprouts, trimmed & halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ cup chopped walnuts, toasted
- ¼ cup freshly grated Pecorino Romano cheese
View Full Recipe at Laura Janelli
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 448g | |
| Calories 467 | |
| Calories from Fat 273 | 58% |
| Total Fat 31.89g | 40% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 103mg | 4% |
| Potassium 1704mg | 49% |
| Total Carbs 40.15g | 11% |
| Dietary Fiber 17.3g | 58% |
| Sugars 9.67g | 6% |
| Protein 17.81g | 28% |
