Fennel and aged pecorino salad

Indulge in the vibrant flavors of fennel combined with the rich, nutty notes of aged Pecorino cheese in this refreshing salad. Perfect for a light and satisfying meal.

Ingredients:

• 1360g brussels sprouts, trimmed
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese

Instructions:

1. Preheat your oven to 425°F. Utilize a food processor with a slicing blade attachment to roughly shred the brussels sprouts. Combine the brussels sprouts with olive oil on 2 large baking sheets with rims. Season with salt and pepper, ensuring an even coating. Bake in the oven for about 30 minutes until the brussels sprouts are tender and develop golden brown spots. Remember to switch the positions of the baking sheets and stir the brussels sprouts halfway through the baking time. Sprinkle Parmesan cheese over the brussels sprouts, mix well, and return to the oven for an additional minute until the cheese is melted. Transfer the brussels sprouts to a serving bowl and enjoy.

Summary:

• Calories: 1814 kcal
• Fat: 127 g
• Protein: 97 g
• Carbs: 82 g
• Potassium: 4287 mg
• Magnesium: 291 mg