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ROASTED SHREDDED BRUSSELS SPROUTS
Serves 8
Preheat oven to 400˚F.
Toss the brussels sprouts and shallots really well with the olive oil, dijon, onion and garlic powder, salt and pepper. It’s easiest to use your hands to make sure the sprouts are well coated.
Divide the mixture between 2 large baking sheets and spread in an even layer. Don’t overcrowd the pan. Bake for about 40 minutes total. After the first 15 minutes, stir the sprouts every 5 or so minutes to prevent burning. This ensures that all of the sprouts will get nice and crispy.
Top with a drizzle of honey, lemon juice, lots of parmesan, lemon zest and toasted pine nuts.
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