Roasted Brussels sprouts are great as is, but we also love playing up a roasted veggie to make them even more lovable. A quick roast on the sprouts gets the bottom crisp, and a healthy dusting of pecorino and Parmesan, as soon as they come out of the oven, will gently melt into them, reminding us of one of our favorite pastas, cacio e pepe. It’s a simple upgrade that gives us the vibes of the more adult version of cheese over broccoli. A generous amount of cracked black pepper is also key for these easy Brussels sprouts that are the perfect side for any holiday or dinner table.