Roasted Brussels sprouts with parmesan

Ingredients

For 1 serving

• Brussels sprouts375 g
• Extra virgin olive oil2.5 teaspoons
• Parmigiano Reggiano12 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: November – February

Method

1. Heat a fan oven to 210 °C and line a baking tray with baking paper.
2. Meanwhile wash the Brussels sprouts, remove any yellowed outer leaves and trim a thin slice off the base; cut them in half from top to bottom.
3. Dry them and toss them in a bowl with the oil, salt and black pepper.
4. Lay them on the tray cut side down: that's the side that caramelises.
5. Roast for 20 minutes, until the cut side is deep golden and the outer leaves are crisp; meanwhile grate the Parmigiano Reggiano.
6. Sprinkle them with the Parmesan straight away and serve hot.