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Ingredients

1 pound	Brussels sprouts
1/4 cup	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
	kosher salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
	freshly ground black pepper Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
1/2 cup	grated Parmigiano-Reggiano cheese

Cooking Instructions

Preheat an oven to 425 F.

In the work bowl of a food processor fitted with the shredder attachment, shred the Brussels sprouts. Transfer to a rimmed baking sheet and toss with the olive oil. Season generously with salt and pepper. Roast until wilted and lightly browned, about 12 minutes. Remove from the oven and toss with the Parmigiano. Serve immediately.

Equipment List

Colander Options Stainless Steel Mesh Colander with Silicone Handles, Set of 3 Price: $39.95 Kuhn Rikon Colander Scoop, 2 cup Price: $17.95 Stainless-Steel Scoop Colander, 16-1/4 inch Price: $19.95 Joseph Joseph Scoop Colander Price: $7.95 View More

Baking Pan Options USA Pans Rectangular Baking Pan, 9-in x13-in Price: $19.99 Nordic Ware ProCast Traditions Baking Pan, 9x9-inch Price: $44.95 Cadco Large Convection Oven Baking Pans Price: $24.99 Chicago Metallic Commercial Baking Pan Price: $15.95 View More

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