Easy Roasted Shredded Brussel Sprouts
These roasted shredded Brussel sprouts are roasted to a caramelized perfection for an incredible side dish experience!
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
You may also like this One Pan Roasted Veggies Over Whipped Caesar Dip
- 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.
Calories: 289kcal, Carbohydrates: 21g, Protein: 11g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 6mg, Sodium: 191mg, Potassium: 890mg, Fiber: 9g, Sugar: 5g, Vitamin A: 1775IU, Vitamin C: 193mg, Calcium: 194mg, Iron: 3mg
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