Roasted Brussels Sprout Chips with Lemon and Parmigiano

Roasted Brussels Sprout Chips with Lemon and Parmigiano
Roasted Brussels Sprout Chips with Lemon and Parmigiano

Serves: 2 as an appetizer

Ingredients:
1 pound Brussels Sprouts
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
Juice of half a lemon
Zest of one lemon
¼ cup grated Parmigiano Reggiano

Preparation:

  1. Preheat oven 350 F
  2. Wash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.
  3. Cut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.
  4. Roast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.
  5. Top with lemon zest and grated cheese. Serve immediately.