Oven Roasted Brussels Sprouts

• 1 lb Brussels sprouts
• 3 Tbs. extra virgin olive oil
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• Pecorino Romano or Parmesan to taste

1. Soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400° F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves.
2. Cut each sprout into thirds from stem to top. Toss sprout slices in a bowl with the olive oil, salt and pepper. Transfer to a cookie sheet and roast, turning once or twice, for 30 to 35 minutes, until lightly browned and crisp outside and tender inside. Sprinkle cheese over sprouts and serve hot.