2 pounds Brussels sprouts, halved lengthwise
3 tablespoons oil
Salt and pepper
1/3 cup sliced almonds
1 lemon, zested, plus 1 tablespoons juice
1 oz shaved Manchego cheese
Heat oven to 450 degrees.
On a baking sheet, toss Brussels sprouts with oil. Season, then arrange Brussels sprouts, cut side down. Roast 10 minutes. Sprinkle almonds on top, continue roasting until Brussels sprouts are tender and beginning to brown and almonds are toasted 10 minutes.
Transfer to a bowl. Add lemon zest, lemon juice and half the cheese to Brussels sprouts. Toss to coat, season. Top with remaining cheese.