Roasted Brussels Sprout Chips with Lemon and Parmigiano

By polloazul

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

Step 1

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.