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