Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved
  • 3 Tbsp Good quality Olive Oil, plus extra for drizzling
  • To taste Kosher Salt
  • 2 Tbsp Whole Black Peppercorns (preferably Tellicherry)
  • 1 cup tightly packed Pecorino Romano Cheese, finely grated (microplaned)
  • 1/2 cup hot Starchy Pasta Water (reserved)

Instructions:

  1. Preheat oven to 425°F (220°C). Trim and halve the Brussels sprouts. Toss thoroughly with olive oil and salt on a large rimmed baking sheet.
  2. Spread sprouts in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until deeply browned and tender-crisp.
  3. While sprouts roast, toast the whole peppercorns in a dry skillet over medium heat for 2–3 minutes until fragrant. Coarsely crush or grind the pepper. Set aside 1 Tbsp of the ground pepper for garnish; keep the rest ready.
  4. About 5 minutes before the sprouts are done roasting, bring a small pot of salted water to a boil and reserve 1/2 cup of the hot, starchy water. Finely grate the Pecorino Romano.
  5. Place the majority of the toasted, ground pepper into a large mixing bowl. Immediately transfer the hot roasted sprouts to this bowl.
  6. Add the grated Pecorino Romano to the hot sprouts and pepper. Quickly ladle in 1/4 cup of the hot starchy water. Toss vigorously and quickly until the cheese melts into a creamy, glossy sauce that coats the sprouts.
  7. If the sauce is too dry, add more hot water, 1 tablespoon at a time, continuing to toss until perfect emulsion is achieved. Taste and adjust salt if necessary.
  8. Serve immediately, drizzled with a touch of good olive oil and sprinkled generously with the reserved toasted black pepper.