
Roasted Brussels sprouts are great as is, but we also love playing up a roasted veggie to make them even more lovable. A quick roast on the sprouts gets the bottom crisp, and a healthy dusting of pecorino and Parmesan, as soon as they come out of the oven, will gently melt into them, reminding us of one of our favorite pastas, cacio e pepe. It’s a simple upgrade that gives us the vibes of the more adult version of cheese over broccoli. A generous amount of cracked black pepper is also key for these easy Brussels sprouts that are the perfect side for any holiday or dinner table.
Did you try making this? Let us know how it went in the comments!
Ingredients
- 2 lb.
Brussels sprouts, trimmed, halved lengthwise
- 3 Tbsp.
extra-virgin olive oil
- 1 1/2 tsp.
kosher salt
- 1 tsp.
(or more) freshly ground black pepper
- 1/2 cup
finely grated pecorino
- 1/4 cup
finely grated Parmesan
Directions
- Step 1Preheat oven to 400°. On a baking sheet, toss Brussels sprouts with oil, salt, and pepper. Spread in an even layer.
- Step 2Bake sprouts until golden brown and fork-tender, 20 to 25 minutes.
- Step 3Immediately top with pecorino and Parmesan; season with more pepper, if needed. Transfer to a platter and serve warm.