Romano-Topped Brussels Sprouts
Simple roasted Brussels sprouts get a big flavor boost from one simple addition: salty pecorino Romano cheese, which punctuates
the traditional fall veggie dish with meaty umami notes. You can also use subtler Asiago or Parmigiano-Reggiano cheese, if
you prefer. Quarter the larger sprouts so they are about the same size as halved smaller ones, and spread them in a single
layer in two different roasting pans so they brown nicely and evenly.
View Recipe: Romano-Topped Brussels Sprouts