Preheat oven at 160 degree celsius.
Gather your ingredients.
Start with peeling the leaves off the sprout. Tip: you will need to slice the bottom as you peel. This occurs when the leaves are hard to remove from its stem.
Place the leaves into a roasting pan or oven proof glassware
Drizzle with olive oil and season with a dash of black coarse pepper.
Roast for approx 15-20mins or until the leaves turn light brown & crunchy. Use a spatula to toss the leaves every 5mins. This is to make sure the heat & browned leaves are evenly distributed
Remove from oven and have them placed in a plate. Garnish with grated parmigiano cheese & some pepper. Optional to finish with white truffle oil.
This simple appetizer should be served while it's hot.
- 500.0g Brussels sprouts
- 3.0Tbsp Olive oil
- Parmigiano cheese (to your likings)
- 2.0Tbsp Black pepper