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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)
Details
Adapted from docs.google.com
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.
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