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1 pound
Brussels sprouts
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1/4 cup
olive oil
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kosher salt
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freshly ground black pepper
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1/2 cup
grated Parmigiano-Reggiano cheese
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Equipment List:
Cooking Instructions
Preheat an oven to 425 F.
In the workbowl 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.