Roasted Brussels Sprouts

I was at Firefly a few weeks back and really enjoyed their roasted Brussels sprout appetizer. Now, if you've done your homework you'd see that I used to avoid the dreaded sprouts but a certain recipe changed my mind. Now I'm constantly on the lookout for other recipes that yield tasty and healthy sprouts. Slice the ends off the sprouts, cut them in half, toss in olive oil and salt/pepper, roast the bejeezus out of them and you have a tasty, easy, healthy side dish. Don't worry if a few sprout leaves fall off during the slicing or cooking process, they roast up beautifully into little sprout-chips.

P.S. A giant thanks to all of you who voted for my blog here. Your support is greatly cherished.

Roasted Brussels Sprouts

1 pound Brussels sprouts - end removed and sliced in half
2 tablespoons extra virgin olive oil
Kosher salt and pepper to taste
2 tablespoons finely grated Pecorino Romano cheese

*Truffle oil for drizzling if you want the full Firefly effect, but not necessary

-Preheat oven to 425°F. Cut the stem ends of the Brussels sprouts and pull off any yellow outer leaves. Halve each sprout lengthwise, then toss in a large bowl with oil, salt and pepper.

-Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender, 40 to 45 minutes. The leaves that are loose will be especially brown and crispy. Transfer sprouts to a serving bowl, scatter Pecorino Romano over the top and serve.