Ingredients
- Shredded BelGioioso Parmesan cheese weighing 8 ounces
- A single tablespoon of white wine vinegar
- Three tablespoons of extra-virgin olive oil
- Two cups of chopped Brussels sprouts
- A big orange cut into wedges
- Two tablespoons of finely chopped roasted hazelnuts
- A half cup of halved red grapes
Step 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a sheet pan by greasing it with oil and scatter 1 tablespoon of grated Parmesan cheese in little heaps across the pan.
Step 2
Bake for around 8 minutes or until the cheese takes on a golden hue. Once done, take it out of the oven and allow it to cool for about a minute. Gently lift the cheese crisps off the pan and let them cool completely.
Step 3
In a small mixing bowl, combine vinegar and olive oil, whisking them together. Pour this dressing over the Brussels sprouts that have been chopped and give it a good toss until all the sprouts are coated. Transfer this mix to a serving bowl and embellish it with segments of fresh orange, toasted hazelnuts, and juicy red grapes. Finish off by decorating with the Parmesan crisps.
Extra Tips & Suggestions
- 1. Keep your crispy lettuce leaves fresh by storing them in a clean, dry kitchen towel in the fridge. This will help maintain their crunchiness.
- 2. Store your grated Parmesan cheese in an airtight container in the fridge to prevent it from going rubbery or losing its flavor.
