⅓cupfreshly grated, shredded or shaved Parmesan cheese
Instructions
Preheat the oven to 425°F.
In a food processor fitted with a slicing blade (or use a box shredder), coarsely shred the brussels sprouts. On a large rimmed baking sheet, toss the brussels sprouts with the olive oil, season with salt and pepper and spread in an even layer. Roast in the oven for 30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting. Sprinkle with the Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer the brussels sprouts to a bowl and serve.