Serves 8 (serving size: 1 cup brussels sprouts and about 2 teaspoons cheese)
Photo: José Picayo; Styling: Philippa Brathwaite
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1 ounce pecorino Romano cheese, shaved (about 1/3 cup)
How to Make It
Preheat oven to 425°.
Combine olive oil, salt, black pepper, and Brussels sprouts in a medium bowl; toss well to coat. Divide Brussels sprouts mixture evenly between 2 small roasting pans or jelly-roll pans coated with cooking spray. Bake at 425° for 20 minutes or until Brussels sprouts are browned and crisp-tender, rotating pans after 10 minutes. Remove from oven. Sprinkle Brussels sprouts evenly with cheese. Serve immediately.