Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light November 2012

Gallery

Credit: José Picayo; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 8 (serving size: 1 cup brussels sprouts and about 2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

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.
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