Roasted Shredded Brussels Sprouts with Parmesan and Lemon

Ingredients

• 2 lbs brussels sprouts, trimmed and shredded
• 2 shallots, thinly sliced
• 3/4 cup olive oil
• 1/4 cup dijon mustard
• 4 tsp onion powder
• 4 tsp garlic powder
• 1 1/2 tbsp kosher salt (less if using table salt)
• 1 tsp black pepper

For topping

• Honey
• Lemon juice
• Parmesan
• Lemon zest
• Toasted pine nuts

Directions

• 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 is 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 minutes or so to prevent burning so they all get nice and crispy.
• Top with a drizzle of honey, lemon juice, lots of parmesan, lemon zest and toasted pine nuts. Serves 8.

Shred the sprouts in a food processor with a slicer attachment, or buy pre-shredded to save the hand-shredding. Makes a great holiday side. From Lexi Harrison & Beth Sinclair on Instagram.