Romano-Topped Brussels Sprouts

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 122
  • Fat: 6.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.5g
  • Carbohydrate: 12.7g
  • Fiber: 5.4g
  • Cholesterol: 3mg
  • Iron: 2mg
  • Sodium: 215mg
  • Calcium: 92mg

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. 1. Preheat oven to 425°.
  2. 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.
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