Ingredients
- 2 quart brussels sprouts, stem cleaned and out leaves removed
- 3 quart lemons, cut in half and seeds removed
- 3/4 cup olive oil
- 3/4 cup toasted breadcrumbs
- 3/4 cup pecorino romano cheese
- 1 tablespoon chili flakes
Preparation
Baking Directions:
1.Cut the Brussels sprouts in half.
2.Heat a large sauté pan to medium-high heat.
3.Preheat and oven to 400 degrees.
4.Add 3 tablespoons olive oil to the hot pan and begin to place the Brussels sprouts in one layer cut side down until the surface of the pan is full.
5.Cook the Brussles sprouts until golden brown and season with salt.
Remove to a cookie sheet or baking dish and repeat process with remaining Brussels sprouts.
6.Place the Brussels sprouts into the preheated oven and cook until just tender.
7.Place the cooked Brussels sprouts into a large mixing bowl and squeeze the lemons over the sprouts.
Add the zest and the chilies and finally add 1/2 cup pecorino and 1/2 cup of breadcrumbs.
8.Place into serving dish and sprinkle the remaining cheese and breadcrumbs over the top.
