Oven-Roasted Brussels Sprouts with Cheese
A simple and delicious way to cook brussels sprouts. Roasted in the oven until crispy on the outside and tender on the inside then topped with Pecorino Romano.
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Servings: 2 servings
Calories: 152kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound brussels sprouts washed, ends trimmed and cut in half vertically
- 1/4 tsp kosher salt and freshly ground black pepper plus more for seasoning
- 1/4 cup freshly grated Pecorino Romano or Parmesan cheese optional
Instructions
- Heat oven to 425°F. Toss brussels sprouts in the oil on a baking sheet and season with the 1/4 tsp of salt and pepper. Lay cut side down in a single layer. If any of the outer leaves have fallen off put those on the baking sheet too.
- Roast in the top shelf of the oven until tender and browned-crispy edges have formed, about 20 minutes. Taste and season with more salt and pepper if needed. Transfer to a platter and sprinkle with cheese if desired; serve.
Notes
- Other add-ins: Lemon zest and red pepper flakes are also yummy sprinkled over the Brussels sprouts before serving.
- Make-ahead: The Brussels sprouts can be cut and stored in the fridge in an airtight container up to a day in advance.
- Leftovers: Brussels sprouts will keep in the fridge in an airtight container for up to 5 days. Rewarm in the microwave or on the stove in a skillet until warmed through. They are also good cold.
- Single layer: The most important part of this recipe is to make sure the Brussels sprouts are in a single layer on the baking sheet and not overcrowded. If they are all on top of each other they will steam instead of brown.