Crispy and Caramelized Brussels Sprouts
It’s terrific when a healthy veggie dish gets devoured instantly 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.
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 makes them look so appetizing. The minimal ingredients also make it healthy because there is no need for a high-calorie sauce.
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
How to thinly slice Brussels sprouts
Fresh, uncooked Brussels Sprouts can be thinly sliced with a food processor, mandoline or box grater.
If using a food processor, trim the ends off the washed sprouts.
Recommend using the slicing blade on thickness level three for this fast method.
If using a mandoline, keep the woody end intact to use as a handle and thinly slice. A cut-resistant glove will protect your fingers.
Using a box grater, keep the woody end as a handle and use a cut-resistant glove. Compost the unused ends.
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 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 the veggies crispy, and higher will burn too quickly.