Brussels sprouts: one of my very favorite veggies. Despised by many, loved by few.

I heard someone once say, “they’d be a whole lot more popular if they were marketed as a mini cabbage.”

Now that, my friend, is the truth.

I’m afraid I can’t give credit where credit is due, as I pillaged this recipe from a blog who’s www has since escaped my memory. BUT, know that it came from somewhere great.

Introducing the Brussels Sprout Chop:

What you’ll need:

• One big old bag of Brussels sprouts (stems chopped, outsides peeled)

• Toasted walnuts (a big handful will suffice)

• A healthy amount of shredded pecorino (or any dry cheese)

• Enough olive oil to coat the sprouts (a couple of tablespoons should do).

• Half of a lemon, juiced.

• Salt and pepper to taste.

How to do it:

• Throw it all in a big bowl, give it a toss, and EAT!