Crispy Brussels Sprouts | Cruise Scoop

Ingredients

• 1½ pounds Brussels sprouts, bottoms trimmed, quartered
• 3 tablespoons plus ¼ cup olive oil
• ½ teaspoon kosher salt
• 2 tablespoons fresh lemon juice
• 2 teaspoons fish sauce
• Pinch of red pepper flakes
• ¼ cup shaved Parmesan cheese
• 1/2 teaspoon flaky salt (preferably Maldon)
• 2 tablespoons pickled mustard seeds (page 000, optional)