I am obsessed with Brussel Sprouts! Ever since I was a young child I have always looked at Brussel Sprouts like candy. I know this may sound crazy to some of you, but to this day I look at them like some people look at chocolate cake!
Recently I went to the cities to my favorite grocery store Lunds&Byerlys and they had these as salad toppings and I basically made a salad out of them!
Ingredients:
1 lb. Brussels sprouts or brussel sprout shavings
2 tbsp. extra-virgin olive oil or coconut oil
kosher salt
Freshly ground black pepper
1/4 c. finely grated Parmesan, plus more for serving (optional)
Directions:
Preheat oven to 400 degrees F.
If not using shreds, use your hands to pick off as many leaves from the bud as you can. The tough outer leaves should fall off naturally.
Transfer leaves to a large rimmed baking sheet. Toss with olive oil until each piece is evenly coated on both sides. Season with salt and pepper.
Spread the Brussels sprouts evenly in a single layer on the baking sheet. Sprinkle with Parmesan if you want. Bake for 10-12 minutes, until the Brussels sprouts are crispy and have darkened. As the brussel sprouts cool down, they will become even more crisp.
Cool for at least 10 minutes before serving.
Enjoy!
Fit Chic