Categories: brussel sprouts

Ingredients

• 1 pound Brussels sprouts
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 2 tablespoons shaved Pecorino Romano cheese

Directions

1. Preheat oven to 400°F. Trim the stem ends of the Brussels sprouts and pull off any yellow outer leaves. Halve each sprout lengthwise, then toss in a large bowl with oil, salt and pepper.

2. Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer sprouts to a serving bowl, scatter Pecorino Romano over the top and serve.

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