Olive Oil Roasted Brussels Sprouts w/ Pecorino Romano

My husband, Kevin, hates Brussels sprouts; he has hated them, since he was a young boy.  He refuses to eat them, whether we are eating at home or dining at an amazing restaurant.  My sister, Lena, made them once in a secret attempt to entice him.  They were delicious!  He, however, has remained stranded on his lonely island, void of all cruciferous vegetables.  I decided a few days ago that it was time to end his isolation.  I wanted to make a very simple and delicious Brussels sprout dish that resonates with Italian flavors.  Maybe this way, I can get Kevin to join the rest of us.  So, this is what I did …


2 lbs Brussels Sprouts
1/3 cup Extra Virgin Olive Oil
1 teaspoon Salt
1 teaspoon Pepper – freshly ground
1 tablespoon organic Butter – unsalted
1 Shallot – finely diced
1 cup Pecorino Romano – grated
1 tablespoon Italian Parsley – finely chopped

Begin by cleaning the Brussels sprouts by cutting off the residual stem and removing the outermost leaves.  Rinse in cold water and let them dry.  You may use a salad spinner, if you are limited on time.  Preheat the oven to 400 degrees Fahrenheit.  Either cut the sprouts in half, or quarter them, which ever you prefer, and place them in a bowl.  Add the olive oil, salt, and pepper to the Brussels sprouts and mix to thoroughly coat them.  Place them on a baking sheet and into the oven for 35 minutes or until you achieve the desired color.  Remove them from the oven and let sit.

In a sauté pan, melt 1 tablespoon of butter and add the finely diced shallots.  After they become translucent, turn the heat off and add the roasted Brussels sprouts.  Stir gently, then add the grated Pecorino Romano and stir again.  Be very careful when using this salty sheep’s milk cheese.  Though it is very delicious, you must salt your food very lightly, when using it.  

Put the pan with the roasted sprouts, shallots, and cheese in the still very hot oven for 2 minutes, keep it off.   The residual heat will begin to slightly melt the cheese.  Remove them from the oven and place in a serving dish.  Top with chopped Italian parsley.  You may choose to serve this as a side to grilled or roasted chicken or meat.  Or you may choose to make a vegetarian meal of it by topping some buttered pasta with it.  Either way, I hope you like it.  Let’s hope Kevin likes it …

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