Forget everything you thought you knew about Brussels sprouts! This revolutionary roasted shredded recipe transforms these humble green vegetables into a crispy, golden delicacy that will absolutely blow your taste buds away. Imagine a side dish so irresistible that even the most stubborn veggie skeptics will be asking for seconds. With a perfect balance of caramelized edges, rich Parmesan cheese, and a tangy balsamic finish, these Brussels sprouts are about to become the star of your dinner table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, shredded
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle for even roasting.
- Wash Brussels sprouts thoroughly under cold running water. Trim off the tough stem ends and remove any discolored or yellow outer leaves.
- Using a sharp knife or food processor, carefully shred the Brussels sprouts into thin, uniform slices. Aim for pieces approximately 1/4 inch thick to ensure even cooking.
- In a large mixing bowl, toss the shredded Brussels sprouts with olive oil, ensuring each piece is evenly coated. This will help them crisp and brown during roasting.
- Season the shredded sprouts generously with salt and freshly ground black pepper. Mix well to distribute the seasonings evenly.
- Spread the seasoned Brussels sprouts in a single layer on a large rimmed baking sheet. Avoid overcrowding to allow proper caramelization.
- Roast in the preheated oven for 15-20 minutes, stirring once halfway through cooking to ensure even browning and crispiness.
- Remove from oven when edges are crispy and golden brown. The sprouts should look slightly charred but not burnt.
- Drizzle balsamic vinegar over the hot roasted Brussels sprouts and toss gently to coat.
- Sprinkle grated Parmesan cheese over the top and serve immediately while still warm and crispy.
Tips
- Shredding Technique: Use a sharp knife or food processor to create uniform, thin slices. Consistency is key to even roasting and maximum crispiness.
- Avoid Overcrowding: Spread the Brussels sprouts in a single layer on the baking sheet. Crowded sprouts will steam instead of roast, preventing that desirable crispy texture.
- High Heat is Essential: Roasting at 425°F ensures beautiful caramelization and crispy edges. Don't be afraid of a little char – it adds incredible depth of flavor.
- Oil Coating Matters: Ensure each shred is evenly coated with olive oil. This promotes even browning and helps the seasonings stick.
- Midway Stirring: Gently stir the sprouts halfway through cooking to guarantee uniform crispness on all sides.
- Serve Immediately: These Brussels sprouts are best enjoyed hot and fresh out of the oven when they're at peak crispiness. Pro Tip: For extra flavor, experiment with adding garlic powder, red pepper flakes, or a squeeze of lemon juice just before serving!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 8g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 5mg
