1 lb Brussels sprouts
3 Tbsp extra virgin olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
Pecorino romano, to taste
To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves. Cut each sprout into thirds from stem to top. Toss sprout slices in a bowl with the olive oil, salt and pepper.
Transfer them to a lightly oiled sheet pan and roast, turning once or twice, for 30 to 35 minutes, until lightly browned and crisp outside and tender inside—you’ll note that leaves that are loose will be especially brown and crispy—this is ideal. Shave romano, sprinkle over sprouts and serve hot.