Romano Topped Brussels Sprouts

Romano Topped Brussels Sprouts

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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!

Rating:

★★★★★ 2 votes

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.

How to Make Romano Topped Brussels Sprouts

Step-by-Step

  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.

Printable Recipe Card

About Romano Topped Brussels Sprouts

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



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