Roasted Romano Brussels sprouts
Preheat the oven to 220C. Line a baking sheet with baking paper
Cut Brussels sprouts in half and toss them in a bowl with the olive oil, garlic, salt and pepper until well coated.
Arrange the Brussels sprouts on the baking sheet so that they are not touching each other, with the cut side up.
Roast for 10 minutes, then sprinkle evenly with the Romano cheese and return to the oven for a further 10 minutes until cheese has melted.
Romano cheese is a hard, salty cheese, suitable for grating.