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:
- Preheat oven 350 F
- Wash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.
- 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.
- Roast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.
- Top with lemon zest and grated cheese. Serve immediately.