Romano-Topped Brussels Sprouts
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.
Recipe by Cooking Light November 2012
Gallery
Credit:
José Picayo; Styling: Philippa Brathwaite
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
122 calories; fat 6.8g; saturated fat 1.5g; mono fat 4.1g; poly fat 0.7g; protein 5.5g; carbohydrates 12.7g; fiber 5.4g; cholesterol 3mg; iron 2mg; sodium 215mg; calcium 92mg.