Crispy Brussels Sprouts with Parmesan Vinaigrette

1 lb. brussel sprouts

• 1 TBS. plus 1/4 cup olive oil

• juice of 1 lemon

• 2 TBSP. grated parmesan plus more for serving

• salt and black pepper to taste

Preheat oven to 375 degrees. Cut Brussels sprouts in half and toss in a medium sized bowl with 1 TBS. olive oil and a sprinkle of salt so that brussels are evenly coated. Spread oiled sprouts out on a baking sheet and roast in the oven for 25 - 30 minutes or until crispy. Meanwhile, squeeze the juice of one lemon into that same medium sized bowl. Slowly drizzle in the remainder of the olive oil while continuously whisking so that the dressing becomes emulsified. Whisk 2 TBSP. freshly grated parmesan cheese and a generous sprinkle of ground black pepper into dressing. Toss roasted Brussels sprouts with vinaigrette and grate more parmesan on top before serving.