Crispy and Caramelized Brussels Sprouts
It’s wonderful when everyone devours a healthy vegetable dish at the dinner table. This simple recipe for Crispy Roasted Brussels Sprouts involves shaving or shredding, which shortens the cooking time and creates a caramelized, delicate texture with a satisfying crunch.
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Benefits of Roasting
Roasting vegetables enhances their flavor and allows them to take center stage at the dinner table. It’s simple cooking; most vegetables require just olive oil, salt, and pepper. Roasting not only improves taste but also makes the veggies visually appealing. With minimal ingredients, this method is healthy as there’s no need for heavy sauces. Brussels sprouts, in particular, really come alive when roasted. Remember those times when you had to eat boiled Brussels sprouts as a kid? It’s time to rethink this vegetable! Once you try this recipe, be prepared to control the portion sizes—they’re that good! And the added benefit of 4.4 grams of fiber per serving!
Make-Ahead Tips
Can you shred Brussels sprouts ahead of time? Yes! This hearty vegetable can take it. After slicing, place them on a paper towel to wick up any moisture. You can store them in a container with an airtight lid or a tightly sealed plastic bag for up to 3 days.
How to Shave or Shred Brussels Sprouts
Shave or shred sprouts with a food processor, mandoline, or box grater. If you have fantastic knife skills, use a chef’s knife. See the illustrations below.
Watch Ina Garten’s video on using the food processor to shave Brussels sprouts FAST!
How to thinly slice Brussels sprouts
1
Fresh, uncooked Brussels Sprouts can be thinly sliced with a food processor, mandoline or box grater.
2
If using a food processor, trim the ends off the washed sprouts.
3
Recommend using the slicing blade on thickness level three for this fast method.
4
If using a mandoline, keep the woody end intact and stop slicing when you reach the end. Use the handle to protect your fingers.
5
Using a box grater, keep the woody end as a handle and use a cut-resistant glove. Compost the unused ends.
6
One pound of fresh uncooked Brussels sprouts will provide 6 cups, shaved.
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Tips: How to Get Brussels Sprouts Extra Crispy - Not Soggy
- 400º is the perfect temperature. A lower temperature will not make the veggies crispy, and a higher temperature will burn too quickly.
- Dry the sprouts with a towel before shredding them to ensure no water remains from the rinsing; if there is too much moisture, they will steam rather than roast.
- Thinly slice sprouts with a food processor, mandoline, or box grater.
- Spread them evenly around the sheet pan in a single layer.
- Instead of using excessive olive oil, lightly coat the vegetables with it.
- Remove the veggies from the oven every 10 minutes and toss and turn them in the pan. The outside edges cook faster, so redistribute them 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.
How to Clean Brussels Sprouts
1. Place in a colander and rinse them in cold water
2. Dry with a towel
3. Trim the ends off if roasting whole or slicing in a food processor
4. Peel away any dried or discolored outer leaves
Note: If you see bugs between the leaves, you can soak them and them in cold water for a minute and begin again with step 1.
Fun Fact About Brussels sprouts
These miniature cabbages are named after Brussels, a city in Belgium where they were broadly cultivated. The “B” is capitalized, and an “s” is at the end. A common mistake is to refer to them as “brussel sprouts.”
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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.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 1x
- Category: Side Dish
- Method: Oven Roast
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- Preparation: Preheat the 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.
- Shave the Brussels sprouts on the oiled pan with salt, pepper, garlic cloves, and 2 Tablespoons of olive oil with your hands until coated with oil, and spread the vegetables in a thin and even layer.
- Cook Brussels sprouts in a 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, you may need an additional 5 – 10 minutes depending on how crisp you want the veggies.
- 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, if desired
Notes
See the illustration in a blog post for slicing tips.
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7 responses to “Extra Crispy Roasted Shaved Brussels Sprouts”
Wow! I love how easy and delicious this is. It looks really pretty on the plate too! Definitely making this again!
Thanks a bunch, Diana. Roasted veggies are te best!
Simple to make and sooooo good!
Thanks, it’s a favorite here, as well.
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.
Yummy to serve with grilled salmon and thanks for the safety tip.