Brussels Sprouts With Breadcrumbs & Pecorino-Romano Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Trim the ends of the Brussels sprouts and cut them in half.
• STEP 3.Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl.
• STEP 4.Spread the Brussels sprouts in a single layer on a baking sheet.
• STEP 5.Roast in the preheated oven for 20-25 minutes, or until the sprouts are tender and lightly browned.
• STEP 6.While the Brussels sprouts are roasting, heat a small skillet over medium heat.
• STEP 7.Add the breadcrumbs to the skillet and toast them until golden brown, stirring frequently.
• STEP 8.Remove the skillet from heat and let the breadcrumbs cool slightly.
• STEP 9.In a bowl, combine the toasted breadcrumbs with grated Pecorino-Romano cheese.
• STEP 10.Once the Brussels sprouts are done, transfer them to a serving dish and sprinkle the breadcrumb mixture over the top.
• STEP 11.Serve the Brussels sprouts with breadcrumbs and Pecorino-Romano as a delicious side dish.

Cooking Tips

• Make sure to spread the Brussels sprouts in a single layer on the baking sheet to ensure even roasting.
• Toasting the breadcrumbs in a skillet adds extra flavor and crunch to the dish.
• You can adjust the amount of Pecorino-Romano cheese according to your taste preference.

Storage and Serving

• Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the oven or microwave until heated through.
• Serve the Brussels sprouts as a side dish with roasted meats, grilled chicken, or as a vegetarian main course.