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These shredded Brussel sprouts are roasted to a caramelized perfection for an incredible side dish experience!
Achieving perfectly shredded Brussels sprouts for roasting is incredibly fast and easy, thanks to the food processor. By using the slicing blade, you can process a large batch of sprouts in mere minutes. Saving significant time over hand-slicing. I did not want to lift my heavy food processor out of the closet, so I just sliced mine with a knife! Make sure they are 1/4 inch thick.
Roasting these thinnish, uniform shavings at a high temperature is the secret to their success. The increased surface area allows the heat to quickly penetrate, resulting in that desirable tender-crisp texture and wonderfully caramelized edges.
To complete this side dish, pull the crispy sprouts from the oven and immediately shower them with freshly grated Parmesan. The residual heat from the roasting process softens the cheese just enough to make it cling to the hot shavings, adding a savory flavor.
If you like this recipe, you will also love my Crispy Parmesan Smashed Brussel Sprouts or my Crispy Brussel Sprout Chips.
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Easy Roasted Shredded Brussel Sprouts
Ingredients
- 2 lbs (0.91 kg) brussel sprouts, stems trimmed + sliced 1/4 inch thick coins
- 1/3 cup (80 ml) olive oil
- salt + pepper, to taste
- 1/3 cup (33 g) parmesan cheese, freshly grated
Instructions
- Preheat oven to 425℉.
- Shred the Brussel sprouts coarsely using a food processor fitted with a slicing blade (you may also use a knife to slice them but it will take more time). Place the Brussel sprouts onto an XL rimmed baking sheet. Toss with olive oil, salt and pepper to taste to coat well. Spread out evenly in a single layer. Roast for 25 minutes – stir the sprouts and rotate the pan halfway through – until browned. Remove pan from the oven and immediately top with freshly grated parmesan cheese to serve.
Notes
- Store leftovers in an airtight container in your fridge up to 3-4 days.
- Sub out the parmesan cheese and use some Nutritional Yeast to make this dairy free and vegan.