Fast Recipes

Brussels sprouts with walnut dressing, lemon and pecorino

Fast recipe for Brussels sprouts with walnut dressing, lemon and pecorino.

By Lisa Featherby
  • Serves 4
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Brussels sprouts with walnut dressing, lemon and pecorino
We've fried Brussels sprouts to get a nice caramelised flavour and the texture contrast of crisp outer leaves and tender hearts. If you don't have pecorino pepato, parmesan or Manchego will work just as well.


  • For shallow-frying: vegetable oil
  • 600 gm Brussels sprouts
  • To serve: finely grated pecorino pepato and lemon wedges
Walnut dressing
  • 100 gm walnuts
  • 200 ml olive oil
  • 1 tbsp Sherry vinegar
  • ½ garlic clove, finely chopped


  • 1
    Preheat oven to 150C. For walnut dressing, spread walnuts on a baking tray and roast until golden and fragrant (8-12 minute). Set aside to cool briefly, then discard loose skins, finely chop, combine with remaining ingredients in a bowl and season to taste. (You can process the ingredients in a food processor, but reserve some walnuts to chop and stir in afterwards for texture.)
  • 2
    Heat oil (about 5cm deep) in a wide deep saucepan to 160C. Add Brussels sprouts in batches and fry, turning occasionally, until golden, crisp and cooked through (2-4 minutes). Drain on paper towels, season to taste and keep warm in oven.
  • 3
    Divide Brussels sprouts among plates, spoon walnut dressing over, scatter with pecorino pepato and serve with lemon wedges.
  • undefined: Lisa Featherby