Romano-topped Brussels sprouts from Cooking Light Magazine, November 2012: Anniversary Double Issue: Best Recipes of Our First 25 Years (page 239) by David Bonom

  • store-cupboard ingredients
  • pecorino Romano cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute Asiago, or Parmigiano-Romano for pecorino Romano cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Asiago, or Parmigiano-Romano for pecorino Romano cheese.

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