Romano Topped Brussels Sprouts Recipe

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Romano Topped Brussels Sprouts

Lynette !

By
@breezermom

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!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
20 Min
Method:
Roast

Ingredients

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.

Step-By-Step

1Preheat the oven to 425 degrees.

2Combine 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.

3Sprinkle the Brussels sprouts evenly with cheese. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy