3lbs Brussels Sprouts, trimmed and washed
½ cup extra virgin olive oil
Salt & pepper to taste
3/4 cup freshly grated Parmesan
Preheat oven to 425°
In a food processor with a slicing blade, shred the Brussels sprouts.
On a large jelly roll pan or 2 cookie sheets, spread the shredded sprouts out and toss with the olive oil. Evenly spread over the pan and season with salt and pepper.
Roast for 30 minutes stirring halfway through. Sprinkle with the cheese and bake for 1 minute more. Transfer to a serving dish.
