romano topped brussels sprouts

Name: Romano Topped Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 3 tablespoon(s) olive oil; 1/2 teaspoon(s) kosher salt; 1/4 teaspoon(s) black pepper, freshly ground; 2 1/2 pound(s) brussels sprouts, trimmed and halved lengthwise; - cooking spray; 1 ounce(s) pecorino romano cheese, shaved (1/3 cup) not powdered, freshly shaved.

(2 RATINGS)

12 Pinches

Lynette C

Gulf Breeze, FL

Updated on Mar 26, 2015

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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prep time 10 Min

cook time 20 Min

method Roast

yield 8 serving(s)

Ingredients

3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 1/2 pounds brussels sprouts, trimmed and halved lengthwise
- cooking spray
1 ounce pecorino romano cheese, shaved (1/3 cup) not powdered, freshly shaved.

How To Make romano topped brussels sprouts

Step 1

Preheat the oven to 425 degrees.

Step 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.
Step 3

Sprinkle the Brussels sprouts evenly with cheese. Serve immediately.
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