Roasted Crispy Brussels Sprouts (Shredded)
Ok, first off, do you call them Brussel sprouts or Brussels sprouts?
I had to look this one up — it’s actually BRUSSELS sprouts. As in Brussels, the city. And the B is always capitalized.
I totally drop that S when I say it, though. But if I know something needs to be spelled a certain way, I can’t ignore it. Even if it’s awkward. #nerd
How do you get someone to like Brussels sprouts?
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 a side of roasted shredded brussels sprouts.
I was determined to recreate them in my own kitchen, and I think I did a pretty good job.
So good, that my kids will occasionally eat these. And I’ve converted many a Brussels sprout hater with this one.
I promise if there’s a chance you’d like roasted Brussels sprouts, THIS IS IT. Shredded Brussels (or shaved Brussels sprouts) are the key to peace with these funny little veggies.
Brussels should never be boiled. Ew.
I distinctly remember the first time I ate a Brussels sprout. I had gone to one of those buffet places with a giant salad bar with a couple of friends. (Fresh Choice!) They had some cold, boiled Brussels sprouts in the salad bar, so I grabbed one.
We never ate Brussels as a kid. My mom had never liked them either (until I converted her to roasted ones. Why wasn’t roasting vegetables a thing in the 80s/90s???)
So I decided that was that day I was going to try one, despite their reputation as being a horrible task to push through to get a dessert.
I put it in my mouth and chewed for a second. It came out immediately.
I’m not a super dramatic, spitting-out-food type of person. It rarely happens. But when that bitter, slimy sprout hit my tongue, I wanted it out as soon as possible.
NO WONDER why they’re hated so much! They can be sooooo nasty if they aren’t prepared well! Can I just suggest that we quit boiling all vegetables? There has to be a petition going around. Or some legislation we can pass.
OK, boiling potatoes is fine. Because I’m not sure I want to live in a world without mashed potatoes.
I included a full recipe for baked brussels sprouts below, but really… you don’t need a recipe for this. Here are the basic instructions.
How to Shred Brussels Sprouts
- Slice off the bottom 1/2 – inch of the sprouts off and discard the outer leaves that fall off on their own. (You can actually buy them pre-shredded now!)
- Slice them really thinly, either with a slicing blade on a food processor or with a really sharp knife. This super important — it’s what makes them so crispy when they bake!
- Put them on a large sheet pan and drizzle with oil, salt, and pepper. (I like to use avocado oil.) You can also add fresh minced garlic or garlic powder. Toss to coat everything evenly.
- Make sure you preheat the oven to 425 or 400 degrees and roast for about 20 minutes or until they get nice and brown and crispy. Sometimes 425 degrees is a little hot, but it might depend on your oven. Setting the oven to 400 degrees would fix that.
When I started making these, I’m a little embarrassed to admit that 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*
You can use a slicing blade (what I do) and shave them or just toss them in there and pulse until they’re shredded well.
Either way using a food processor or some kind of gadget that will slice them for you will guarantee you will make these more than once. And possibly on a weeknight — they’re that easy.
Now that I’ve seen the light, I can whip these up so much faster.
(Update: You can actually buy shredded or shaved Brussels sprouts at the grocery store now. I’m so glad the world is headed this direction.)Since these cook up quickly and shrink up quite a bit, you can load that baking sheet full and still get a good toast on them. Just toss them around a few times during roasting and roast them longer if you’ve got a full pan.
As far as side dishes go, this is one of my favorites! It’s easily customizable, too.
We love Parmesan cheese on ours (sprinkled on during the last few minutes of roasting). A squirt of lemon juice or a drizzle of balsamic vinegar is great, too.
I’ve heard people roasting them with maple syrup, too. (Perfect for a Thanksgiving side dish!)
More Amazing Brussels Sprouts Recipes
If you get ambitious and want to shred more Brussels for later you could always make this Apple and Brussels Sprout Slaw from A Mindfull Mom! OR air fry them with this Air Fryer Brussels Sprouts recipe on Vegetarian Mama.
Here are a few of our family’s favorites:
Brussels Sprouts and Sausage Hash with Apples — an oldie, but one that works well for dinner OR breakfast with a fried egg on top. Mmm.
This Thai Chicken Sheet Pan Dinner features Brussels marinated Thai-style. It totally works. We love this meal.
If you love shredded Brussels, you MUST try them in this Copycat version of Costco’s Sweet Kale Salad!
- 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)
- 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.