Grammy's Kitchen · Roasted Brussels Sprouts · Roasted Brussels Sprouts with Manchego and A
One of 50 roasted brussels sprouts recipes we measured
from alexandracooks.com
It ranks #3 of 50 for flavour depth among the roasted brussels sprouts recipes we compared. 1 cooks on alexandracooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 5% |
| salt | 1% | 0% |
| acid | 18% | 0% |
| protein add | 8% | 0% |
Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1/2 cup white balsamic vinegar (or 2 tablespoons fresh lemon, see notes above) |
| 680 g | 1 1/2 pounds Brussels sprouts, trimmed and halved through the stem |
| 54 g | 1/4 cup + 2 tablespoons olive oil |
| 9 g | 1 1/2 teaspoons kosher salt |
| Freshly ground black pepper | |
| 60 g | 1/2 cup sliced almonds |
| 56 g | 1/2 cup Pecorino Ginepro or Manchego cheese (but not Pecorino Romano), broken into jagged 1/4-inch pieces or cubed |
| Nice flaky sea salt for finishing, optional | |
| lemon for finishing, optional |
Method: 5 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last night and everyone loved it. I ended up swapping the vinegar for the original lemon juice as I had some extra in fridge that needed to used up. The crunch of almonds and the softened Manchego really elevated the brussels sprouts with next to” — a cook, 5.0★