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Romano-Topped Brussels Sprouts

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 10 mins
Total time 30 mins
Yield Serves 8 (serving size: 1 cup brussels sprouts and about 2 teaspoons cheese)
Simple roasted Brussels sprouts get a big flavor boost from one simple addition: salty pecorino Romano cheese, which punctuates the traditional fall veggie dish with meaty umami notes. You can also use subtler Asiago or Parmigiano-Reggiano cheese, if you prefer. Quarter the larger sprouts so they are about the same size as halved smaller ones, and spread them in a single layer in two different roasting pans so they brown nicely and evenly.

Ingredients

  • 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
  • Cooking spray
  • 1 ounce pecorino Romano cheese, shaved (about 1/3 cup)

Nutrition Information

  • calories 122
  • fat 6.8 g
  • satfat 1.5 g
  • monofat 4.1 g
  • polyfat 0.7 g
  • protein 5.5 g
  • carbohydrate 12.7 g
  • fiber 5.4 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 215 mg
  • calcium 92 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.