Extra Crispy Roasted Shaved Brussels Sprouts

Something magical happens when Brussels sprouts are thinly sliced and roasted on a sheet pan. They transform into extra crispy roasted Brussels sprouts with a rich caramelized flavor that goes perfectly with a splash of lemon juice and a sprinkle of Parmesan cheese. This recipe is a delicious, fast, and simple side dish that will get many requests.
Roasted shaved Brussel sprouts in a serving dish and spoon

Crispy and Camelized Brussels Sprouts

It’s terrific when a healthy veggie dish gets devoured in an instant at the dinner table. This simple recipe for Roasted Brussels Sprouts calls for shredding, which quickens the cooking time and creates a caramelized, lacey texture and crunch.  

Roasted Brussels sprouts in a serving dish

Benefits of Roasting

Roasting veggies intensifies the flavor and makes them the star at the dinner table. It’s no-fuss cooking because most vegetables need only olive oil, salt, and pepper and roasting make them look so appetizing. The minimal ingredients also make it healthy because there is no need for a high-calorie sauce.

Scrumptious Brussels Sprouts

Brussels sprouts shine when roasted.  If you have doubts about this vegetable because you were forced to eat boiled whole sprouts as a kid, think again!  When you make this recipe, be prepared to ration the servings!

How to Shave Brussels Sprouts

  • Shave or shred sprouts with a food processor, mandoline, or box grater. See illustrations below.
  • Watch Ina Garten’s video on using the food processor to shave Brussels sprouts FAST!
How to thinly slice brussel sprouts
Brussels sprouts shaved with a food processor, mandoline an box grater
1

Fresh, uncooked Brussels Sprouts can be thinly sliced with a food processor, mandoline or box grater.

Wash and stem Brussels sprouts
2

If using a food processor, trim the ends off the washed sprouts.

shave Brussels sprouts in a food processor
3

Recommend using the slicing blade on thickness level three for this fast method.

Shave Brussels sprouts using a mandoline and cut resistent glove
4

If using a mandoline, keep woody end in tact to use as a handle and thinly slice. A cut resistent glove will protect your fingers.

Shreded Brussels sprouts and a box grater on a cutting board
5

If using a box grater, keep the woody end to use as a handle and use a cut resistent glove. Compost the unused ends.

Pound of Brussels sprouts shaved and whole
6

One pound of fresh uncooked Brussels sprouts will provide 6 cups, shaved.

Tips: How to Get Brussels Sprouts Extra Crispy

  • Dry the sprouts with a towel before shredding to ensure that no water remains from rinsing; they will steam rather than roast if there is too much moisture. 
  • Thinly slice sprouts with a food processor, mandoline, or box grater.
  • Spread them evenly around the sheet pan in a single layer. 
  • Remove from the oven every 10 minutes and toss and turn strips in the pan. Outside edges cook faster, so redistribute for even cooking.
  • Watch closely after 20 minutes in the oven. The browning happens fast. Remove when half the sprouts are brown and the other half is green. 
  • 400º is the perfect temperature. A lower temperature will not get crispy, and higher will burn too quickly.  
Print
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Roasted shaved Brussels sprouts in a bowl

Extra Crispy Roasted Shaved Brussels Sprouts


  • Author: Karen
  • Total Time: 40
  • Yield: 4
  • Diet: Vegetarian

Description

Something magical happens when Brussels sprouts are thinly sliced and roasted on a sheet pan. They transform into extra crispy roasted Brussels sprouts with a rich caramelized flavor that goes perfectly with a splash of lemon juice and a sprinkle of Parmesan cheese. This recipe is a delicious, fast, and simple side dish that will get many requests.

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Ingredients

Units Scale

1 pound fresh Brussels sprouts, thinly shaved – see illustrations in post

1 Tablespoon olive oil for pan

2Tablespoon olive oil for Brussels sprouts

1 teaspoon salt

1/2 teaspoon pepper, freshly ground

4 whole garlic cloves – do not peel

1 lemon, juiced

1/4 cup Parmesan cheese, freshly grated


Instructions

  1. Preparation – Preheat oven to 400º. Drizzle 1 Tablespoon olive oil on a large sheet pan (18 x 13 x 2) and spread with a pastry brush. Or paper towel to coat the entire surface of the pan.
  2. Mix shaved Brussels sprouts on the oiled pan with salt, pepper, garlic cloves, and 2 Tablespoon of olive oil with hands until coated with oil and spread the vegetables in a thin and even layer.
  3. Cook Brussels sprouts in preheated oven for 20 – 30 minutes and redistribute pieces every 10 minutes. After the first 10 minutes, they will be moist in the middle and brown on the edges. Place back in the oven for the second time and check for browning in 10 minutes. Redistribute the pieces for a second time and evaluate for doneness or when half the Brussels sprouts are crispy brown. Depending on the oven, an additional 5 – 10 minutes may be needed.
  4. Serve in a bowl and toss with lemon juice and cheese. My family eats the roasted garlic by pinching the clove out of the skin. You can also mash the roasted garlic and add it to the lemon before stirring it into the vegetables
  • Prep Time: 10
  • Cook Time: 30
  • Category: Salads
  • Method: Oven Roast
  • Cuisine: American

Keywords: Roasted Vegetable

Let me know your thoughts on this post!

5 Responses

  1. I made the extra crispy Brussel sprouts for Christmas to serve with grilled salmon. It was delicious. I do recommend if using a mandolin to use the safety gaurd instead of holding the core of the sprouts. Will be making these again.

  2. Wow! I love how easy and delicious this is. It looks really pretty on the plate too! Definitely making this again!

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