- 1 pound Brussels sprouts
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup grated Parmesan cheese
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve 1 pound Brussels sprouts. Grate until you have 1 cup Parmesan cheese.
Place the Brussels sprouts on the hot baking sheet. Season with the 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper, and toss to combine. Arrange the Brussels sprouts in a single layer cut-side down.
Roast for 15 minutes. Flip the Brussels sprouts and sprinkle with the Parmesan.Continue roasting until the Brussels sprouts are crispy and tender, 10 to 15 minutes more.
recipe and image courtesy of The Kitchn