Adapted from docs.google.com
tablespoons olive oil
teaspoon sea salt
teaspoon freshly ground black pepper
pounds Brussels sprouts, trimmed and halved lengthwise
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.