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romano topped brussels sprouts

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

I usually quarter any large sprouts instead of halving. Just be sure to spread them in a single layer on the baking pan so they are nice and brown!

►
(2 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Roast

Ingredients For romano topped brussels sprouts

  • 3 Tbsp
    olive oil
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    black pepper, freshly ground
  • 2 1/2 lb
    brussels sprouts, trimmed and halved lengthwise
  • cooking spray
  • 1 oz
    pecorino romano cheese, shaved (1/3 cup) not powdered, freshly shaved.

How To Make romano topped brussels sprouts

  • 1
    Preheat the oven to 425 degrees.
  • 2
    Combine the olive oil, salt, black pepper, and Brussels sprouts in a medium bowl. Toss well to coat. Divide the Brussels sprouts mixture between two small roasting pans or jelly-roll pans coated with cooking spray. Bake at 425 degrees for 20 minutes or until the Brussels sprouts are browned and crisp-tender; stirring and turning sprouts after 10 minutes. Remove from the oven.
  • 3
    Sprinkle the Brussels sprouts evenly with cheese. Serve immediately.
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