Roasted Romano Brussels Sprouts

By rrxing

Adapted from Cooking Light November 2012

Ingredients

• 3 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds Brussels sprouts, trimmed and halved lengthwise
• Cooking spray
• 1 ounce pecorino Romano cheese, shaved (about 1/3 cup)

Preparation

Step 1

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.