So many of us are scarred from the soggy Brussels sprouts of our childhoods. I wasn’t even exposed to them as a child because of the deep-rooted fear developed by my father. But this veggie is making a major comeback, and today, Alex and I have finally convinced our families that crisp-roasted, salty Brussels sprouts are the way to go. Doused in olive oil and sprinkled with kosher salt, they’re roasted in a very hot oven so the outer leaves become crispy and blackened. Topping them with shavings of Pecorino, a hard Italian cheese similar to Parmesan, sends them over the top. And if you invest in some Pecorino, it’s also the key to our margherita pizza.
- Yield: 4 to 6 Servings
- 2 pounds Brussels sprouts
- 3 tablespoons extra-virgin olive oil
- 1 scant teaspoon kosher salt
- Freshly ground black pepper
- Pecorino cheese, for garnish
- Preheat the oven to 450°F.
- Slice off any hard ends of the sprouts, then slice them in half. In a large bowl, mix them with the olive oil, kosher salt, and several grinds of black pepper.
- Line a baking sheet with parchment paper or a silicone mat, then pour the sprouts onto the sheet. Roast for 20 to 25 minutes until blackened and tender (no need to stir). Serve immediately, garnished with shaved Pecorino cheese.