Roasted Shredded Brussels Sprouts

Roasted Shredded Brussels Sprouts | paleo recipes | roasted vegetable recipes | perrysplate.com


Before we moved to Nevada, my best friend in Cali (and her husband) took us out to eat at a swanky little place called Neumanali for what turned out to be one of the best (if not THE best) meals of my life. One thing that I particularly loved was their roasted shredded brussels sprouts. I was determined to recreate them in my own kitchen, and I think I did a pretty good job.

Roasted Shredded Brussels Sprouts | paleo recipes | roasted vegetable recipes | perrysplate.com

You know what, though? I sliced them really thinly with a knife by hand for about a year — while standing a foot away from my food processor. It never occurred to me to use it. *facepalm*

Roasted Shredded Brussels Sprouts | paleo recipes | roasted vegetable recipes | perrysplate.com

Now that I’ve seen the light, I can whip these up so much faster.

Roasted Shredded Brussels Sprouts

Yield: 2-4 servings

Ingredients:

1 pound brussels sprouts, trimmed and sliced thinly
2 Tablespoons heat-safe oil (like avocado or coconut)
2-3 cloves garlic, minced
salt and pepper, to taste
juice from half of a lemon
1/4 cup freshly shredded Parmesan or Pecorino-Romano cheese (optional)

Directions:

Preheat oven to 400 degrees F. Place the sliced brussels sprouts on a heavy rimmed baking sheet. Add garlic, drizzle with oil, and add salt and pepper to taste. Mix everything with your hands to coat everything, then spread them out in an even layer.

Roast in the center of the oven for 20-25 minutes, stirring every 8-10 minutes to ensure they’re cooked evenly. When they’re as dark as you want them, remove the pan from the oven and let them sit for 5 minutes or so to slightly cool off. Transfer to a serving bowl or platter, sprinkle with lemon juice and cheese, if using.

from Perry’s Plate