November 5, 2020
Roasted Brussles Sprout Chips with Lemon and Parmesan
Brussels sprouts are broken down into individual leaves and tossed with oil and baked until crispy. A bit of Parmesan adds some savory notes and lemon zest livens the dish up for a special fall-inspired side dish.
Servings: 5
Calories: 134kcal
Ingredients
- 1 pound Brussels sprouts
- 3 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper fresh ground
- 1/2 tablespoon lemon juice half a lemon
- zest of 1 lemon
- 1/4 cup Parmesan grated, use a couple of tablespoons of nutritional yeast for dairy-free
Instructions
- Preheat oven 375ĀŗF.
- Trim the bottom stems off the sprouts and take off any wilted outer leaves. Discard bottoms and wilted leaves. Break off individual leaves until you are left with a very small core (you may need to trim the bottom of the sprout again). Cut cores in half. Toss with oil, salt, and pepper. Spread onto a rimmed baking sheet.
- Roast for 20-30 minutes, or until outside of the Brussels sprouts are golden and crisp.
- Top with Parmesan, lemon zest and a squeeze of lemon juice. Serve immediately.
Nutrition Facts
Roasted Brussles Sprout Chips with Lemon and Parmesan
Amount per Serving
Calories
134
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Cholesterol
3
mg
1
%
Sodium
335
mg
15
%
Potassium
353
mg
10
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
723
IU
14
%
Vitamin C
78
mg
95
%
Calcium
97
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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