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: 30 Minutes

Recipe from

Hands On: 10 Minutes
Total: 30 Minutes

Amount per serving

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.

David Bonom, Cooking Light
NOVEMBER 2012

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kmlemaster

I added a little white wine vinegar as well. Very tasty

Outstanding 01/01/13
kpietrov

Loved it! Wonderful new addition to our Thanksgiving feast but simple enough that we will surely be cooking it often.

Outstanding 12/25/12
SReed10

Outstanding - made these for a dinner party and everyone raved about them. We will be including them in our Thanksgiving meal!

Outstanding 11/11/12
erikisst

Easy and very tasty. It says to cook them crisp tender but I don't like them too hard. I added an extra 5-10 min to the cook time so they were a bit softer.

Worthy of a special occasion 10/21/12

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