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Brussels sprouts with manchego cheeseDanielle Matar/The Globe and Mail

This superquick dish reheats well. You can use any kind of nut, but macadamia has a rich, fatty flavour that goes well with the sprouts.

Servings: 6

Ready Time: 15 minutes

Brussels sprouts

1 1/2 pounds (750 grams) Brussels sprouts

2 tablespoons olive oil

1/2 cup macadamia nuts

1/2 cup grated manchego cheese

1/2 teaspoon grated lemon zest

Salt and freshly ground pepper

Method

Shave Brussels sprouts with a mandolin or slice thinly with a knife.

Heat 1 tablespoon olive oil in a large skillet over high heat. Add macadamia nuts and toast until golden, about 1 to 2 minutes. Add remaining olive oil and shaved Brussels sprouts. Toss and cook for 2 minutes or until lightly golden but still firm. Remove from heat, fold in cheese and lemon zest and season with salt and pepper.

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