Roasted Shredded Brussel Sprouts

Servings 2

• 12oz fresh (whole) Brussel sprouts

• 1tbsp evoo

• 1tsp garlic powder

• 1tsp pepper

• 1/4 Cup Parmesan cheese + 1tbsp Parmesan cheese to top

1. Preheat oven to 425

2. Cut ends off Brussel sprouts and Shred Brussel sprouts. Easiest with a Mandoline but if you don’t have access to one, a sharp knife works fine!

3. Line a cookie sheet with a non stick baking mat (or foil sprayed with non stick)

4. Add shredded Brussel sprouts to a bowl and toss with evoo, garlic powder and pepper

5. Add 1/4cup grated Parmesan onto non stick mat and spread out

6. Add Brussel sprouts on top of Parmesan (do not mix)

7. Top with remaining Parmesan

8. Bake for 10 minutes or until they begin to brown. (Can broil for a few minutes to get crispier)