Roasted Romano Brussels Sprouts

Adapted from Cooking Light November 2012

Roasted Romano Brussels Sprouts

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons olive oil

  • ½

    teaspoon sea salt

  • ¼

    teaspoon freshly ground black pepper

  • 2

    pounds Brussels sprouts, trimmed and halved lengthwise

  • Cooking spray

  • 1

    ounce pecorino Romano cheese, shaved (about ⅓ cup)


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.