Roasted Brussles Sprout Chips with Lemon and Parmesan

5 from 1 vote

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.

Course Side Dish

Cuisine American

Keyword Brussels sprouts, dairy-free, egg-free, lemon, nightshade-free, nut-free, side, vegetarian

Prep Time 15

Cook Time 25

Total Time 33

Servings

Calories 134kcal

Author Jenny Ross

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

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Instructions

Preheat oven 375ºF.
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.

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