Roasted Shredded Brussels Sprouts with Parmesan and Lemon
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Ingredients
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produce
- ○lemon juice
- ○2 lbsbrussels sprouts(trimmed and shredded)
- ○lemon zest
- ○2shallots(thinly sliced)
dairy
- ○parmesan
pantry staple
- ○1/4 cupdijon mustard
- ○4 tsponion powder
- ○4 tspgarlic powder
- ·1 tspblack pepper
- ✓honey
- ○1 1/2 tbspkosher salt
- ·3/4 cupolive oil
other
- ○toasted pine nuts(toasted)
Instructions
- Preheat oven to 400˚F.
- Toss the brussels sprouts and shallots well with the olive oil, dijon mustard, onion and garlic powder, salt, and pepper.
- Divide the mixture between 2 large baking sheets and spread in an even layer to avoid overcrowding.
- Bake for about 40 minutes total.
- After the first 15 minutes, stir the sprouts every 5 minutes to prevent burning and ensure crispiness.
- Top with a drizzle of honey, lemon juice, lots of parmesan, lemon zest, and toasted pine nuts.