Roasted Romano Brussels Sprouts

| January 4, 2011 | 8 Comments

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Everyone has favorites. Will adores pancakes in a way I never imagined possible. Paige loves eggs so much, I swear chickens run away in fear. Shawn practically drools when he glimpses a well-marbled steak.

Me? I have many favorites, but when it comes to vegetables there is one that stands apart. Brussels sprouts. Love them. I could eat them every day. Heck, sometimes I do.

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This recipe is ultra-simple. You quarter the Brussels sprouts, roast them with a spray of olive oil and a bit of salt and pepper and then finish them off with Romano cheese. Serve them with a squeeze of fresh lemon juice. Delicious. This makes a fabulous lunch, especially if you serve it with a smallish portion of a lean protein.


Roasted Romano Brussels Sprouts
serves 1-2

2 cups quartered Brussels sprouts
olive oil spray (such as in a Misto)
Kosher salt and pepper
2 tbsp freshly shredded Romano cheese
lemon wedge

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

Spread the Brussels sprouts out on the baking sheet and spray with olive oil spray. Sprinkle generously with salt and pepper.

Bake the Brussels sprouts for 15 minutes until lightly browned. Remove the pan from the oven and stir the Brussels sprouts. Sprinkle with Romano cheese. Return to the oven and bake for an additional 2-3 minutes.

Serve warm with the lemon wedge.

Tags:

Category: Recipes, side dishes, vegetables, vegetarian

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (8)

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  1. Thanks for this delicious and easy to make recipe.

  2. Karly says:

    Really, just about any vegetable tastes about 100 times better if you roast it and then sprinkle on some cheese! I’ll have to try Brussels sprouts this way, because I generally steer clear of the little guys!

    • Sarah Caron says:

      Karly, you are so right. I say the same thing all the time. And roasted Brussels sprouts are a revelation — sweet, crisp, tender … and nothing like their boiled version.

      Joyti, that sounds good too. One of my favorite ways to make Brussels sprouts is to slow roast them with bacon and other seasonings. They are amazing (though not waist friendly.

      The Food Hunter – Thanks!

  3. Joyti says:

    I like brussel sprouts myself, but I think that the boy loves them. We usually roast them too, but with pine nuts – your romano cheese version sounds really good.

  4. I have roasted mosted every other vegetable except brussel sprouts. Now after your post I have to try them!

  5. I just served Brussels sprouts for dinner on Saturday and it was the first time I had eaten them since I was a girl and we ate them because our parents put them on a plate but it was not pleasant. I’ve seen so many people rave about them I thought it only fair to give them another chance.

    We steamed them for 10 minutes and then mixed them with some butter and garlic and cooked for a few minutes in the pan and I’m so glad I did give them that second chance. Now I’m all over them and I love this simple recipe…thanks!

    • Sarah Caron says:

      The Teacher Cooks — You HAVE to try roasting them. It’s my favorite cooking method for sprouts.

      Barbara — Would you believe that I have never had steamed Brussels sprouts? That sounds really tasty and fast though — did you steam them whole or cut them first?

  6. FireMom says:

    One of my food goals for 2011 is to make my boys realize the beauty of brussels sprouts, so I’ll add this variation to our monthly rotation. Thank you!

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