Crispiest Ever Brussels Sprouts

Name: Crispiest Ever Brussels Sprouts
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 10 ounces shaved Brussels sprouts; 1/4 cup olive oil; 1 lemon, zested and cut in half; Kosher salt and freshly ground black pepper; 2 tablespoons grated Parmesan

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Level: Easy

Total: 50 min
Active: 10 min

Yield: 4 servings

It's hard to resist the crispy bits of roasted Brussels sprouts – the caramelized outer parts and little leaves that fall off when roasting and turn perfectly golden. But there never seems to be enough of them. This recipe solves that problem by using shaved Brussels sprouts instead of whole or halves, so every bite is perfectly crispy. Shaved Brussels are commonly sold bagged in grocery stores, or you can shave your own on a mandoline or thinly slice them with a knife. A toss with lemon zest and juice amps up the flavor and a sprinkle of salty Parmesan adds nuttiness.

Level: Easy

Total: 50 min
Active: 10 min

Yield: 4 servings

Ingredients

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10 ounces shaved Brussels sprouts

1/4 cup olive oil

1 lemon, zested and cut in half

Kosher salt and freshly ground black pepper

2 tablespoons grated Parmesan

Directions

Preheat the oven to 375 degrees F.
Toss the Brussels sprouts with the olive oil, lemon zest, the juice of 1 of the lemon halves (reserve the other half for another use), 1 teaspoon salt and a few grinds of pepper on a baking sheet.
Bake until the sprouts are softened and the pieces on the outer portion of the baking sheet are golden brown, about 15 minutes. Toss and return to the oven. Continue to bake until all of the sprouts are golden brown, 8 to 12 minutes more.
Sprinkle with the Parmesan and bake until the cheese is melted and golden brown, 5 to 6 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper, toss to combine and transfer to a serving dish. Serve immediately.