There’s a Brussels sprouts dish of epic proportions happening in my life right now.
Epic because I kid you not, I make it at least twice a week and everyone I cook for loves it… although they will probably soon start to get pretty tired of it!
Really, twice a week.
But how can you pass up a golden piece of roasted heaven?
This creation involves a combo of ingredients that will explode with zest in your mouth.
You get the satisfying and comforting taste of this fall/winter veggie plus an extra pop of flavor. You’re going to keep eating until every last one is gone! This is a promise.
And can you spell E-A-S-Y?
Only 6 ingredients if you include salt and pepper on that list.
It starts with a bag of organic Brussels sprouts like these.
Some melted butter.
I prefer to use the healthier version, grass-fed ghee.
And beautiful fresh Brussels sprouts inside a heavy roasting pan.
The All-Clad roasting pan is my favorite. I’ve had it for more than fifteen years and I use it all the time.
The only real work involved is in slicing these babies!
Pour the butter or ghee over the Brussels sprouts.
Use a pastry brush to be sure all the veggies are covered.
A sprinkle of my favorite pink Himalayan salt…
I use this so much I buy it in bulk- a 5-pound bag.
And I might be addicted to Tellicherry whole peppercorns. Taste them and you’ll see why. But any fresh ground pepper will do here.
Just make sure you use ENOUGH!
When I say a recipe calls for minced garlic… here’s what a mean. Mince your garlic!
People… I know there are zillions of garlic presses out there. But unless it breaks down I will never get rid of this one that I’ve had for most of my adult life. As you can see it’s a little battered… but it’s both a mincer and a slicer and it’s THE BOMB!
The last ingredient is fresh Pecorino Romano cheese. Make sure it’s made with 100% sheep milk, as that is the tastiest!
Once everything is mixed it goes in the oven.
Get ready for your pan full of crunchy, crispy, salt-pepper-garlicky-cheesy scrumptiousness!
The best part is that crunchy burned cheese on the bottom!
Your bowl of Brussels sprouts can be a meal or a side dish.
crispy brussels sprouts with garlic, pepper & pecorino
These Brussels sprouts are easy to make and they will impress! They’re topped with tons of black pepper, salt, garlic and delicious fresh Pecorino cheese. Soooo good!
1 lb brussels sprouts (stems removed, washed and cut in half)
3 tbsp unsalted butter or ghee, melted
1 tsp freshly cracked black pepper
4 large garlic cloves, minced
1/2 cup freshly grated pecorino romano cheese, (plus extra for sprinkling)
Preheat oven to 425 degrees F. Place the Brussels sprouts on a roasting dish pan. Pour the butter over the top and use a brush to coat well making sure they’re all covered. Sprinkle with the salt and black pepper and toss. Cover with the cheese and toss again.
Roast for 20 minutes making sure the Brussels Sprouts are golden and the cheese is crisp on the roasting pan.
With a spatula, lift the veggies and crispy cheese from the pan. Top with a little extra cheese and serve.