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Chilled Brussels Sprouts with Romano and Oil Recipe

Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Servings 4


  • 1 pounds Brussels sprouts trimmed
  • salt
  • 1/2 cup grated pecorino romano Parmigiano Reggiano, or Manchego cheese
  • 2 teaspoons extra virgin olive oil


  • Fit a medium pot with steamer insert; fill pot with water until it reaches the bottom of insert. Cover, and bring to a boil.
  • Add Brussels sprouts and sprinkle with salt. Cover, and steam until Brussels sprouts are slightly tender, about 5-7 minutes.
  • Remove Brussels sprouts from steamer; refrigerate until chilled through. Leave small Brussels sprouts whole; cut large Brussels sprouts in half. Toss with olive oil and cheese. Serve chilled.


Chill Brussels sprouts for about an hour before tossing with cheese and oil.
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