1 pound brussels sprouts, trimmed, leaves separated

1 tablespoon olive oil

1 tablespoon grated lemon zest plus lemon wedges for serving

1/4 cup walnuts, chopped

Salt and pepper

1/4 cup grated Pecorino Romano (1 ounce)


Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.