Saturday, January 16, 2010

Roasted Brussel Sprouts with Pecorino Romano

My friend Beth raves about her brussel sprouts recipe so much that I figured it was time to give it a try. Good God...she was right! Roast halved brussel sprouts with plenty of extra virgin olive oil (slow and low at 350 degrees for 45 minutes), season to taste with salt and freshly cracked pepper, and sprinkle with 1/4 cup of grated Pecorino Romano before serving.
The recipe and prep was simple and yielded delicious results.
Thanks B!

1 comment:

  1. I'm making these tonight - they better be delish!