Brussels sprouts frico

My new favorite veggie side is made by roasting just two basic ingredients, brussels sprouts and lots of cheese. This recipe is inspired by frico, an Italian cracker-like snack made of crispy toasted cheese. When you combine brussels, grated parmesan, and other flavors, you get roasted Brussels sprouts surrounded by crispy parmesan frico, a recipe I learned about from The Kitchn, I've added a few optional tweaks to up the flavor and enhance the crust. 

I bet this method could be applied to other sturdy veg as well. Italians traditionally do this with potatoes. I can't wait to try cauliflower or broccoli frico! 

Brussels sprouts frico 

2 T olive oil, divided

1 lb Brussels sprouts, halved

1/2 t kosher salt

pepper to taste

2 T lemon juice (optional)

1/2 t garlic powder (optional)

1 t mustard (optional)

1 cup shredded parmesan cheese

Preheat oven and 12-inch cast iron skillet to 425. In a bowl or bag, toss Brussel sprouts with 1 T oil, salt, and lemon juice, garlic powder, and mustard, if using. Oil cast iron pan with remaining oil. Spread brussels evenly in pan and top with parmesan. Shake the pan a bit to help the parmesan get in all the nooks and crannies. Bake 20 to 25 minutes, until brussels are tender and parmesan is browned and crispy.