1 pound Queen Victoria Brussels sprouts, washed, dried, trimmed and cut in half

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2 teaspoons lemon juice

1/2 teaspoon dry mustard

1/2 teaspoon kosher salt

1/4 teaspoon fresh-ground pepper

1/4 cup Parmesan cheese shavings


Preheat oven to 375 degrees, using convection feature if available.

Place all ingredients, except cheese, in a medium bowl and toss to coat.

Spread mixture on rimmed baking sheet and bake, stirring occasionally, until golden brown and crispy (about 35 minutes).

Serve warm with a generous scattering of Parmesan cheese.