1 quart small Brussels sprouts, trimmed of outer leaves and halved through the stem end
Kosher salt and freshly ground black pepper
1 cup walnuts, toasted
2 ounces pecorino cheese, shaved on the large straight blade of a box grater, for garnish
8 tablespoons extra-virgin olive oil
Juice of 2 lemons
1/2 cup fresh pomegranate seeds
Preheat the oven to 450 degrees Fahrenheit.
Combine the Brussels sprouts and 3 tablespoons of olive oil in a large bowl and toss to coat. Season with salt and pepper. Transfer to a rimmed baking sheet and roast until fork tender and some of the outer leaves are crunchy, about 20 mins. Let cool.
Meanwhile, whisk together the remaining 5 tablespoons of olive oil and the lemon juice in a small bowl. Toss the sprouts in a large bowl with the walnuts and pomegranate seeds. Transfer to a rimmed serving platter.
Season with salt and pepper and drizzle with the vinaigrette. Sprinkle the pecorino on top and serve.