Ingredients:

  • 5 lbs (680 g) Brussels Sprouts, trimmed and halved
  • 3 Tbsp (45 ml) Neutral Oil (e.g., Avocado or Grapeseed oil, suitable for high heat)
  • 1 tsp (5 g) Fine Sea Salt, plus more for seasoning
  • 1/2 tsp (2 g) Freshly Ground Black Pepper
  • 2 tsp (10 g) Black Peppercorns, preferably Tellicherry or Kampot (must be freshly and coarsely crushed/cracked)
  • 3/4 cup (75 g) Pecorino Romano cheese, aged variety, finely grated (measured when packed)
  • 1/4 cup (60 ml) Hot Water (or low-sodium chicken/vegetable stock)

Instructions:

  1. Preheat oven to 425°F (220°C). Trim the dry ends of the Brussels sprouts and slice them in half vertically. Peel away any very loose or discoloured outer leaves.
  2. In a large mixing bowl, toss the prepared sprouts with the high-heat oil, 1 tsp of salt, and 1/2 tsp of ground pepper until lightly coated.
  3. Spread the sprouts cut-side down onto the prepared baking sheet in a single layer. Roast for 20–25 minutes, or until the sprouts are deeply golden brown and tender.
  4. While the sprouts roast, prepare the pepper base: Coarsely crush the 2 tsp of peppercorns using a mortar and pestle or pepper mill.
  5. Toast the cracked pepper in a dry small saucepan or skillet over medium-high heat for 1–2 minutes until highly fragrant. Immediately transfer the toasted pepper into the large mixing bowl.
  6. Bring the 1/4 cup of water or stock to a rapid boil. Keep it ready and piping hot.
  7. Once the sprouts are finished roasting, immediately transfer them from the baking sheet into the mixing bowl containing the toasted pepper. Add the finely grated Pecorino Romano cheese.
  8. Immediately drizzle 2 tablespoons of the boiling liquid over the sprouts. Using tongs or a rubber spatula, toss the sprouts vigorously and continuously for about 30 seconds until the heat from the sprouts and liquid melts the cheese and pepper into a creamy, glossy coating.
  9. If the sauce looks too dry or clumpy, add the remaining hot liquid one teaspoon at a time, tossing quickly between additions, until the sprouts are lightly and evenly coated in a creamy glaze. Taste and adjust for a final lick of salt, if necessary.
  10. Transfer to a serving platter and serve piping hot immediately.