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1 pound brussels sprouts, trimmed, leaves separated
1 tablespoon olive oil
1 tablespoon grated lemon zest plus lemon wedges for serving
1/4 cup walnuts, chopped
Salt and pepper
1/4 cup grated Pecorino Romano (1 ounce)
See more at http://www.marthastewart.com/945733/crisp-brussels-sprout-leaves#Brussels%20Sprout%20Recipes|/275510/brussels-sprout-recipes/@center/276955/seasonal-produce-recipe-guide|945733
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