3 Tbspolive oil
1/2 tspkosher salt
1/4 tspblack pepper, freshly ground
2 1/2 lbbrussels sprouts, trimmed and halved lengthwise
1 ozpecorino romano cheese, shaved (1/3 cup) not powdered, freshly shaved.
How to Make Romano Topped Brussels Sprouts
- Preheat the oven to 425 degrees.
- 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.
- Sprinkle the Brussels sprouts evenly with cheese. Serve immediately.