Brussels Sprout Crisps:
makes about 2 cups
10-ish ounces of Brussels Sprouts
2 tablespoons extra virgin olive oil
salt and black pepper
fresh Parmesan cheese
1 lemon, sliced into wedges
1. Pre-heat oven to 425 and grab a baking sheet.
2. Prepare the sprouts. This is a bit tedious so I suggest turning on some fun music. Rinse the sprouts, trim off the bottom, slice in half, using the tip of your knife cut out the small triangular stem, and finally peel apart the leaves onto the baking sheet.
3. Toss leaves with olive oil, salt, and pepper. Let roast for 10-12 minutes or until half the leaves look dark and charred.
4. When ready to serve, dish out portions and squeeze fresh lemon juice over, then a few grates of Parmesan cheese. Do this right before eating as the juice and cheese will wilt the leaves if let to sit out.
Cheers to 2013!!