- 1 pound Brussels sprouts, trimmed, leaves separated
- 1 tablespoon olive oil
- 1 tablespoon grated lemon zest plus lemon wedges for serving
- 1/4 cup walnuts, chopped
- Salt and pepper
- 1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees. On a rimmed baking sheet, toss Brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Parmesan and serve with lemon wedges.