5 Lighter, Sweeter Thanksgiving Sides

Photo by: Brooke Parkhurst & James Briscione

Crispy Roasted Brussels Sprouts with Lemon Pecorino and Chili

1 1/2 lbs Brussels sprouts, quartered, stem ends removed
1/4 cup extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp smoked Spanish paprika
1/4 tsp chili flakes
6 cloves garlic, smashed, skins removed
Zest of 1 lemon
2 tbsp finely grated Pecorino Romano
Preheat oven to 375 degrees.
In a large bowl, combine Brussels sprouts, olive oil,... more 

Photo by: Brooke Parkhurst & James Briscione

Crispy Roasted Brussels Sprouts with Lemon Pecorino and Chili

1 1/2 lbs Brussels sprouts, quartered, stem ends removed
1/4 cup extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp smoked Spanish paprika
1/4 tsp chili flakes
6 cloves garlic, smashed, skins removed
Zest of 1 lemon
2 tbsp finely grated Pecorino Romano
Preheat oven to 375 degrees.
In a large bowl, combine Brussels sprouts, olive oil, salt, Spanish paprika, chili flakes and garlic cloves. Toss well to coat. Transfer to two baking sheets and roast until brown at the ends and crispy, about 20 minutes. Halfway through cook-time, gently shake and stir Brussels leaves so they won't stick to the bottom of the baking pan.
Once Brussels sprouts can easily be forked, remove p less