Pecorino Roasted Brussels Sprouts

Pecorino Romano is a delicious hard sheep’s milk cheese similar to Asiago or Parmesan cheese (which can be substituted).  The salty cheese gives the simply roasted vegetables big flavor.

(modification of recipe originally from Cooking Light)

Serves 8

• 2 ½ pounds Brussels sprouts, trimmed and halved lengthwise (about 8 cups)
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 ounce Pecorino Romano cheese, shaved (about 1/3 cup)

Preheat oven to 425 degrees.

Arrange cut Brussels sprouts in a single layer on foil lined sheet pans.  Drizzle oil, salt and pepper over the Brussels sprouts.  Toss gently to coat and return to single layer (personally, I like to have the cut side facing up).  Bake for 20 minutes or until Brussels sprouts are browned and crisp-tender, rotating pans after 10 minutes.  Remove pans from oven.  Arrange Brussels sprouts in serving dish; top with cheese.
Nutritional Info/ Serving:  Calories 105, Fat 5 g, Protein 6 g, Carbs 13 g

21 Day Fix Container Equivalents/Serving:  1 Green, 1 tsp