Romano-Topped Brussels Sprouts

Romano-Topped Brussels Sprouts Recipe
Photo: José Picayo; Styling: Philippa Brathwaite
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.

Yield:

Serves 8 (serving size: 1 cup brussels sprouts and about 2 teaspoons cheese)

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 30 Minutes

Nutritional 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

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)

Preparation

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.

Note:

David Bonom,

November 2012
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