Roasted Brussels Sprouts with Toasted Almonds and Manchego

These exquisite roasted balsamic Brussels sprouts, a cherished recipe adapted from the acclaimed Franny’s cookbook, offer a remarkably simple yet profoundly delicious culinary experience. Enhanced with the delightful crunch of toasted almonds and the savory depth of Manchego cheese, this dish transcends the ordinary, becoming a hearty and satisfying vegetable side that is as versatile as it is irresistible. Whether gracing the table alongside a comforting roast chicken for a weeknight meal or serving as a standout accompaniment to a grand Thanksgiving turkey feast, these Brussels sprouts are destined to become a beloved staple in your kitchen.

The discovery of this exceptional recipe was, like many good things, entirely serendipitous. Just a few weeks ago, while accompanying my daughter, Ella, to the library on a quest for another beloved Calvin and Hobbes book, I found myself drawn to the cookbook section. It was there, tucked away on a shelf, that I stumbled upon Franny’s: Simple. Seasonal. Italian., a cookbook I had no idea existed. Its subtitle alone—”Simple. Seasonal. Italian.”—was enough to pique my interest, promising a philosophy of cooking that resonates deeply with my own approach to food.

Among its pages, the recipe for roasted Brussels sprouts with Manchego and almonds immediately captured my attention. My longstanding affection for balsamic-roasted Brussels sprouts made this particular rendition all the more appealing. While the original recipe might have called for lemon, I opted for a creative substitution, reaching for a high-quality white balsamic vinegar to infuse a unique sweetness and tang. This slight deviation proved to be a stroke of culinary genius, creating a flavor profile that was both familiar and excitingly new, leaving absolutely no room for regret. In fact, to elevate the sweetness and achieve a more luxurious, thickened consistency without breaking the bank on premium white balsamic, I’ve found great success in gently reducing a more affordable, conventional white balsamic vinegar. This simple technique concentrates its flavors beautifully, adding an extra layer of gourmet sophistication to the dish.

The influence of Franny’s extends far beyond just this one delightful recipe. I first heard about this iconic Brooklyn restaurant through Joshua McFadden’s Six Seasons, a cookbook that includes a recipe for the “kale salad that started it all,” a dish Joshua himself created while working at Franny’s. More recently, I explored Melissa Clark’s seared broccoli and potato soup, another recipe inspired by Franny’s and, as fate would have it, also featured within the pages of the Franny’s cookbook (alongside a delicious zucchini variation!). This consistent thread of culinary excellence linking Franny’s to so many revered chefs and their creations solidified my conviction that this cookbook was a must-have for my collection.

Understanding Your Cheese: Pecorino & Manchego

Choosing the right cheese can significantly impact the final flavor profile of any dish, and this recipe is no exception. While the term “Pecorino” broadly refers to any “sheep’s milk cheese,” it’s often mistakenly equated solely with Pecorino Romano, a sharply salty and robust variety. However, Andrew Feinberg, the visionary chef behind Franny’s, offers a nuanced recommendation. He suggests using a more delicate sheep’s milk cheese such as Pecorino Ginepro—an Italian cheese uniquely flavored with balsamic vinegar and juniper—or, as a more widely accessible yet equally delicious alternative, Manchego. His strong advice is to avoid Pecorino Romano, as its intense saltiness and assertive flavor profile would, in his words, “overwhelm this dish,” masking the subtle sweetness of the balsamic and the earthy notes of the Brussels sprouts.

• Why Manchego? I consistently opt for Manchego cheese in this recipe, and for good reason. It’s readily available in most well-stocked grocery stores and offers a beautifully balanced flavor that complements the dish without overpowering it. Manchego, hailing from Spain, is a semi-hard cheese made from the milk of Manchega sheep. Its flavor is mild, buttery, and slightly nutty, often with a hint of tanginess that works harmoniously with the reduced balsamic and the roasted vegetables. Its firm texture allows it to be easily broken into jagged, rustic pieces or cubed, adding both visual appeal and delightful textural contrast to the soft, charred Brussels sprouts. The way it subtly melts and softens when mixed with the warm sprouts creates pockets of creamy, savory goodness, making it the perfect choice for this sophisticated side dish.

A quick flip through the pages of Franny’s at the library was all it took to convince me that this cookbook needed a permanent home in my kitchen. I’ve since happily purchased it, and it has quickly become a treasured resource. Friends, if you, like me, are admirers of the farm-to-table ethos celebrated in Joshua McFadden’s Six Seasons, I am confident you will find profound joy in this cookbook as well. Its guiding principles—”Simple. Seasonal. Italian.”—are not just a tagline but a heartfelt philosophy that permeates every recipe, encouraging an approachable yet refined style of cooking. What I particularly cherish is catching glimpses of McFadden’s culinary spirit woven throughout its pages; while not identical, there’s a beautiful synergy and shared sensibility that makes Franny’s feel both familiar and refreshingly new.

For more inspiration on preparing these delightful cruciferous vegetables, consider exploring Ina Garten’s Balsamic Roasted Brussels Sprouts, a classic for good reason. And for an extensive collection of complementary dishes, browse all our Vegetable Side Dishes.

Let’s walk through the simple, step-by-step process of creating these delectable Brussels sprouts. This visual guide will ensure your dish turns out perfectly crisp, tender, and flavorful every time.

First, gather all your fresh ingredients on a clean cutting board. This includes your Brussels sprouts, raw almonds, coarse salt, the star Manchego cheese, and your chosen balsamic vinegar. Prepping your workstation makes the cooking process much smoother and more enjoyable.

Next, take 1.5 pounds of fresh Brussels sprouts, trim their fibrous ends, and halve them through the stem. Halving them ensures even cooking and creates more surface area for that desirable caramelized char, which is key to their flavor.

Transfer the halved Brussels sprouts to a large bowl, then generously toss them with a good quality olive oil and a pinch of salt. Ensure each sprout is thoroughly coated, as this oil will help them crisp up beautifully in the oven and prevent them from drying out.

Carefully spread the seasoned Brussels sprouts onto a large sheet pan, ensuring they are arranged in a single layer without overcrowding. Overcrowding the pan can steam the vegetables instead of roasting them, preventing that crucial browning and crispiness. A large sheet pan is ideal for this purpose, allowing ample space for each sprout to get perfectly roasted.

Once the Brussels sprouts are roasted to perfection, gather all the other components: the golden toasted almonds, the cubed or jaggedly broken pieces of Manchego cheese, and your deliciously reduced white balsamic vinegar. Having everything ready ensures a seamless final assembly.

Now, combine all the elements in the same bowl where you tossed the sprouts initially. The warmth of the roasted Brussels sprouts will gently soften the Manchego, allowing its flavors to meld beautifully with the balsamic and almonds.

Gently toss all the ingredients together until everything is well combined and evenly distributed. At this stage, it’s crucial to taste and adjust the seasoning as needed. You might find it benefits from an extra sprinkle of salt, a crack of fresh black pepper, a touch more reduced vinegar, or a bright squeeze of fresh lemon juice to achieve the perfect balance of flavors.

Finally, serve immediately and savor every bite of this irresistible side dish. The combination of sweet, savory, tangy, and crunchy textures makes these Brussels sprouts truly special and a dish you’ll want to make again and again.

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