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Category: Brussel Sprouts
Prep Time: Cook Time: Total Time:
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)
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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Roasted Romano Brussels Sprouts
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Category: Brussel Sprouts
Prep Time: Cook Time: Total Time:
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)
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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