Brussels sprouts are nutritional superstars on their own, thanks to glucosinolates—compounds linked to lowering cancer risk. Combining them with crunchy nuts and sharp cheese makes this a hearty vegetarian side, with 9 grams of protein and 4 grams of fiber per serving plus heart-healthy monounsaturated fat from the nuts.

TOTAL TIME:hours 25 mins
1/2 c. 


1 1/2 lb. 

Brussels sprouts, trimmed


3 tbsp. 

plus 1 tsp. olive oil 

3 tbsp. 

finely chopped chives

1/2 c. 

flat-leaf parsley leaves

4 oz. 

Pecorino Romano, shaved with vegetable peeler

Salt and pepper

  1. Heat oven to 160°C. Place hazelnuts on a rimmed baking sheet and roast until deep golden brown. Transfer to a clean dishtowel. When cool, rub in towel to remove skins, then coarsely chop nuts and set aside.
  2. Using a food processor fitted with the thinnest slicing blade, thinly slice Brussels sprouts (you should have about 6 cups).
  3. Heat broiler and line same rimmed baking sheet with nonstick foil. Slice half of lemon into 1⁄3-in.-thick slices, lay on prepared baking sheet, and brush with 1 tsp oil. Broil until charred and tender, 2 to 3 minutes. Let cool, then chop if desired; transfer to a large bowl.
  4. Juice remaining lemon half into large bowl, then add remaining 3 Tbsp oil, 3⁄4 tsp salt, and 1⁄2 tsp pepper. Add Brussels sprouts and toss to coat; fold in chives, parsley, and half of Pecorino and hazelnuts. Arrange on a platter and top with remaining Pecorino and hazelnuts.

NUTRITION (per serving): 815kJ (195cal), 9 g protein, 9 g carb, 4 g fibre, 2 g sugars (0 g added sugars), 14.5 g fat (3.5 g sat fat),15 mg cholesterol, 370 mg sodium