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Ingredients
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Brussel Sprouts
Parmigiano-Reggiano Crisps
Method
Brussel Sprouts
- 1
Prepare the Brussel Sprouts
Preheat your oven to 400°F (200°C). Begin by rinsing the Brussel sprouts under cold water to remove any dirt. Trim the stems and cut the sprouts in half lengthwise.
- 2
Season the Brussel Sprouts
In a large mixing bowl, toss the halved Brussel sprouts with olive oil, salt, and black pepper until they are evenly coated.
- 3
Roast the Brussel Sprouts
Spread the seasoned Brussel sprouts in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through for even roasting.
Parmigiano-Reggiano Crisps
- 4
Prepare the Cheese
While the Brussel sprouts are roasting, line a baking sheet with parchment paper. Grate the Parmigiano-Reggiano cheese using a box grater or food processor.
- 5
Make the Crisps
Using a tablespoon, scoop small piles of grated cheese onto the lined baking sheet, leaving space between each pile. Flatten them slightly with the back of the spoon.
- 6
Bake the Crisps
Place the baking sheet in the oven (you can do this while the Brussel sprouts are roasting if space allows) and bake for about 5-7 minutes, or until the cheese has melted and turned golden brown. Keep an eye on them to prevent burning.
- 7
Cool the Crisps
Remove the crisps from the oven and let them cool on the baking sheet for a few minutes until they harden.