1 lb. Brussels sprouts
8 oz. Parmesan (shredded)
3 cups Balsamic vinegar
Clean brussels sprouts by trimming the core and quartering.
Heat canola oil to 350 degrees.
In a stainless steel pan, reduce balsamic vinegar until it is syrupy and coating the bottom of the pan, set aside.
In a nonstick pan, add 2-oz of parmesan in an even layer on medium heat.
When parmesan is lightly browned, carefully flip the cheese over with kitchen tweezers.
Brown parmesan on the other side and transfer your cheese crisp over an upside down bowl to create a vehicle for the brussels to sit in, repeat 4 times.
Fry brussels in canola oil until browned and crispy, season with sea salt and toss with rest of shredded parmesan.
Divide the brussels mix evenly into your 4 parmesan crisps and drizzle with balsamic reduction.