Franny's Chef Tip: Unlocking the Secret to Perfect Roasted Brussels Sprouts
Few dishes command attention quite like a perfectly executed side of Franny's Roasted Brussels Sprouts with Manchego and Toasted Almonds. It’s a dish that transcends the ordinary, transforming humble Brussels sprouts into a culinary masterpiece. Known for its tender, caramelized sprouts, the nutty crunch of almonds, and a savory layer of cheese, this recipe, originating from the acclaimed Franny's cookbook, has become a beloved staple for home cooks and chefs alike. It’s the kind of side that can elevate a simple weeknight roast chicken or confidently anchor a festive Thanksgiving spread.
But what truly makes this dish sing? Beyond the high-heat roasting and the fragrant balsamic glaze, a crucial element often sparks debate among enthusiasts: the cheese. While the main keyword, frannys roasted brussels sprouts with manchego toasted almonds, clearly points to Manchego, many wonder if other sheep's milk cheeses, like Pecorino, could be suitable substitutes. Here, we delve into Franny's chef Andrew Feinberg's expert recommendation, unpacking the nuanced differences between Manchego and Pecorino and guiding you to the ultimate cheesy perfection for your sprouts.
The Allure of Franny's Roasted Brussels Sprouts with Manchego and Toasted Almonds
Imagine tender green florets, kissed by the oven's heat, their edges crisped to perfection, their interiors yielding and sweet. Add to this the smoky, earthy notes of perfectly toasted almonds, and a generous sprinkle of a melt-in-your-mouth cheese. That's the magic of Franny's signature Brussels sprouts. This recipe, a culinary gem, first caught the eye of many through its simple yet profound appeal – a testament to the "Simple. Seasonal. Italian." philosophy that Franny's embodies.
The journey to perfecting these sprouts often involves a touch of balsamic, lending a rich, tangy sweetness that complements the slight bitterness of the vegetable. Some chefs, including those inspired by Franny's, even prefer a fancy white balsamic vinegar for a brighter finish, or reduce a conventional white balsamic to concentrate its sweetness and thicken its consistency. But the true game-changer, the ingredient that takes this side dish from good to extraordinary, is often the cheese.
This dish is more than just food; it's an experience. As one fan delightfully recounts, serving these irresistible sprouts at a holiday gathering saw them vanish faster than anyone could say “more cheese, please!” They truly are the superhero of side dishes, always ready to swoop in and save dinner from mediocrity, making your guests wonder if a Michelin-star chef just visited your kitchen. For a deeper dive into making these incredible sprouts, be sure to check out our article on Elevate Your Plate: Franny's Hearty Manchego Brussels Sprouts Side.
Manchego vs. Pecorino: A Chef's Critical Distinction
When it comes to selecting the cheese for frannys roasted brussels sprouts with manchego toasted almonds, chef Andrew Feinberg of Franny's is clear: Manchego is the preferred choice, and not all Pecorinos are created equal for this particular dish. Understanding why requires a brief foray into the world of sheep's milk cheeses.
Why Manchego Shines
- Origin and Flavor Profile: Manchego is a Spanish sheep's milk cheese, traditionally made from the milk of Manchega sheep in the La Mancha region. Its flavor is distinct – a delightful balance of nutty, fruity, and slightly briny notes, with a buttery texture that can range from firm to semi-firm depending on its age. It offers a mild tanginess that brightens dishes without overpowering them.
- Perfect Pairing: For Brussels sprouts, Manchego's balanced flavor is crucial. It melts beautifully, creating a creamy, savory coating that enhances the caramelized sprouts and toasted almonds without competing for dominance. It adds richness and a subtle complexity, allowing the other ingredients to shine through. Its widespread availability is also a practical advantage for home cooks.
The Pecorino Predicament
While "Pecorino" simply means "sheep's milk cheese" in Italian, its culinary implications are far more nuanced. Many people, understandably, equate Pecorino with its most famous variant: Pecorino Romano.
- Pecorino Romano: A Flavor Bomb (for the wrong dish): Pecorino Romano is an intensely salty, sharp, and pungent cheese, often used for grating over pasta dishes where its strong flavor is intended to be a dominant force. Its robust, almost aggressive profile can easily overwhelm more delicate flavors. Chef Feinberg specifically warns against using Pecorino Romano for his Brussels sprouts, stating it would "overwhelm this dish." Its sheer salinity and sharp, lactic tang would mask the sweetness of the sprouts and the delicate nuttiness of the almonds and Manchego.
- Pecorino Ginepro: A Savvy Alternative: Interestingly, Feinberg does suggest an alternative Pecorino for those seeking a different Italian sheep's milk experience: Pecorino Ginepro. This is a much more specialized Italian cheese, unique for being flavored with balsamic vinegar and juniper. Its flavor profile is sophisticated, aromatic, and less aggressively salty than Romano, making it a more harmonious choice if you're looking to explore beyond Manchego. However, it's far less common and can be challenging to source outside of specialty shops.
The core takeaway here is that not all sheep's milk cheeses are interchangeable. The specific nuances of flavor, saltiness, and texture dictate their suitability for different recipes. For Franny's iconic Brussels sprouts, the goal is harmony and enhancement, not domination.
Chef's Tips for Achieving Franny's Brussels Sprout Perfection
Beyond the critical cheese choice, several techniques contribute to the legendary status of frannys roasted brussels sprouts with manchego toasted almonds. Here are some actionable tips to ensure your dish is nothing short of spectacular:
- Prep Your Sprouts Right: Trim the woody ends and remove any loose outer leaves. For uniform cooking, halve larger sprouts. Don't overcrowd your baking sheet; give them space to roast and caramelize, rather than steam. A single layer is key.
- High Heat is Your Friend: Roasting at a high temperature (around 400-425°F or 200-220°C) is essential. This encourages deep caramelization on the outside while keeping the inside tender.
- The Balsamic Touch: Toss the sprouts with olive oil and balsamic vinegar before roasting. While the original Franny's recipe might call for lemon, white balsamic provides a lighter, sweeter tang that complements the dish beautifully. For extra depth, reduce your balsamic vinegar slightly beforehand to create a thicker, more concentrated glaze.
- Perfectly Toasted Almonds: Use slivered or roughly chopped almonds. You can toast them separately in a dry pan or on a baking sheet for a few minutes until fragrant and lightly golden, then add them to the sprouts towards the end of cooking, or toss them with the sprouts from the start, keeping an eye on them so they don't burn.
- Timing the Cheese: Add the shredded Manchego in the last few minutes of roasting, or immediately after removing the sprouts from the oven. This allows the cheese to melt into a creamy coating without becoming too crispy or burnt.
- Seasoning: Don't forget a generous sprinkle of sea salt and freshly cracked black pepper. A pinch of red pepper flakes can also add a subtle warmth if desired.
The Franny's Legacy: Simple, Seasonal, Italian
Franny's impact on the culinary world extends far beyond a single Brussels sprout recipe. The restaurant and its accompanying cookbook champion a philosophy of "Simple. Seasonal. Italian." It's about letting high-quality ingredients speak for themselves, prepared with thoughtful techniques. The connection to chefs like Joshua McFadden, who worked at Franny's and developed iconic dishes like the "kale salad that started it all," further highlights the restaurant's influence on modern American cuisine.
This approach is evident in every bite of their roasted Brussels sprouts. It's not about complex preparations or exotic ingredients, but about understanding how flavors interact and choosing components that enhance each other harmoniously. This ethos makes the chef's specific recommendation for Manchego over Pecorino Romano even more meaningful – it’s a commitment to balance and respect for the integrity of the dish.
Conclusion
The next time you set out to create frannys roasted brussels sprouts with manchego toasted almonds, remember the wisdom of Chef Andrew Feinberg. While the world of cheese offers endless possibilities, the delicate, nutty, and subtly tangy profile of Manchego cheese is precisely what this iconic dish demands, ensuring a harmonious symphony of flavors with the caramelized sprouts and crunchy almonds. Avoid the powerful punch of Pecorino Romano, which would overshadow the dish's nuanced brilliance. Embrace the simplicity and intentionality that defines Franny's culinary approach, and you'll be rewarded with a side dish that consistently steals the show, making every meal a little more special.
