Romano-Topped Brussels Sprouts

By barbie24

Calories: 122; Fat: 6.8g; Protein: 5.5g; Carbs: 12.7g; Fiber: 5.4g; Cholesterol: 3mg; Iron: 2mg; Sodium: 215mg; Calcium: 92mg

* Serving size: 1 cup brussels sprouts and about 2 teaspoons cheese

Ingredients

• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 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.