1-Preheat oven to 425 degrees. Cut about 1 and a quarter pounds of Brussels sprouts in half lengthwise, place them on a rimmed sheet pan with any fallen leaves, drizzle with 1 tablespoon olive oil, season with salt and pepper, toss, and spread evenly. Roast for 12 to 20 minutes until golden brown and tender, tossing halfway through.

2-On another baking sheet, toss bread pieces with 2 tablespoons olive oil to coat evenly. Spread in an even layer, sprinkle with salt, and bake for 14 to 18 minutes until crunchy and browned, tossing halfway through. Cool the croutons.

3-Thinly slice the remaining three-quarters pound Brussels sprouts using a food processor or knife. Place slices in a large bowl.

4-Make the dressing: Combine half-cup grated Pecorino Romano (about 3 ounces), 1 and a half tablespoons freshly squeezed lemon juice, 3 garlic cloves (finely grated or minced), three-quarters teaspoon salt, and black pepper in a small bowl. Slowly whisk in the remaining one-third cup olive oil until emulsified. Adjust seasoning with salt, lemon juice, or pepper as needed.

5-Pour enough dressing over the shaved Brussels sprouts to coat evenly. Massage dressing into the sprouts with your hands. Add more dressing if needed.

6-Add the croutons and roasted Brussels sprouts to the bowl, toss well. Adjust seasoning with additional cheese, salt, olive oil, or lemon juice to taste. Serve immediately.