Buttery, Breadcrumb Crusted Brussels Sprouts

1. Wash the brussels sprouts thoroughly. I also like to take off a couple outer layers because they’re usually dirty and they’re probably going to fall off anyways. Then, cut off the ends and slice them in half. 2. Put them in a large mixing bowl and drizzle with olive oil. There’s no measurements for this recipe, trust me, ya can’t screw it up! Add breadcrumbs, grated pecorino romano cheese, onion powder, garlic powder, and pepper. 3. Drizzle with some more olive oil so that all the breadcrumbs stick to the brussels sprouts. Mix it all together and place them face down on a non-stick baking sheet. Sprinkle whatever breadcrumbs that are left in the bowl onto the brussels sprouts. 4. Bake on 350° for 25 minutes. My brussels sprouts were pretty small but if you’re using bigger ones, add a few more minutes. 5. Take the crispy Brussels sprouts out of the oven and drizzle with balsamic glaze. Enjoy!