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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Ratings & Reviews

kmlemaster's Review

erikisst
January 01, 2013
I added a little white wine vinegar as well. Very tasty

SReed10's Review

kpietrov
November 11, 2012
Outstanding - made these for a dinner party and everyone raved about them. We will be including them in our Thanksgiving meal!

erikisst's Review

Merleeeee
October 21, 2012
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.

Merleeeee's Review

SReed10
March 03, 2014
Simple and very good!

kpietrov's Review

kmlemaster
December 25, 2012
Loved it! Wonderful new addition to our Thanksgiving feast but simple enough that we will surely be cooking it often.