Servings: 8

2 pounds Brussels sprouts 2 pounds Brussels sprouts
6 cloves garlic, finely chopped 6 cloves garlic, finely chopped
1/2 cup Pecorino Romano (or Parmesan), finely grated ½ cup Pecorino Romano (or Parmesan), finely grated
1 teaspoon sea salt and several grinds black pepper, plus more to taste 1 teaspoon sea salt and several grinds black pepper, plus more to taste
1/3 cup extra virgin olive oil ⅓ cup extra virgin olive oil
3-4 tablespoons white balsamic vinegar 3 to 4 tablespoons white balsamic vinegar

Preheat oven to 400 degrees F.
Trim ends off of Brussel sprouts and cut in half. Place in large bowl.
Add garlic, cheese, salt and pepper, olive oil and toss well.
Spread out onto a baking sheet and bake for twenty minutes or until golden brown.
Remove from oven and drizzle with vinegar. Lightly toss.
Taste and add more salt and/or vinegar, if needed.
Top with a little more cheese and serve.