Crispy and golden, these delicate Roasted Shaved Brussels Sprouts are simply seasoned, then generously sprinkled with Parmesan cheese. This method creates a nutritious and absolutely delicious side dish.
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The simple act of shredding Brussels sprouts before they are roasted creates a truly delightful textural difference. If you’re someone that loves those crispy, nearly burned outer edges, this recipe is for you!
Even steadfast Brussels sprouts haters may fall in love with these crispy Parmesan Roasted Shaved Brussels Sprouts.
I have a family full of Brussels sprouts fans so I’ve made them just about every possible way. Roasted Carrots and Brussels Sprouts are a holiday favorite and Sweet Chili Garlic Roasted Brussels Sprouts are sweet, savory, and delicious! They’re wonderful raw as well and flavorful crunch to my Cranberry Walnut Coleslaw.
This method is a new favorite and I’ve been craving these yummy sprouts on a regular basis.
Table of contents
Ingredient Notes
- Brussels sprouts: Woody ends trimmed.
- Extra virgin olive oil: For roasting.
- Seasoning: Kosher salt and freshly ground black pepper.
- Parmesan cheese: Finely shredded.
Best Way to Shave Brussels Sprouts
My favorite way to quickly shave Brussels sprouts is in a food processor with the slicing blade.
Start by trimming the stem end of each sprout and removing any loose or discolored outer leaves. Then, feed the Brussels sprouts one at a time or in small batches into the processor’s feeding tube while it’s running. The slicing blade will quickly and uniformly shave the sprouts into thin, delicate ribbons.
Once shredded, there will be some very fine shreds from the leaves and thicker shavings from the tough inner part of the sprouts. They’ll all roast up beautifully.
Some people prefer to use a mandoline and if you don’t have either, you can just use sharp knife to thinly slice the sprouts.
You can simply roast shaved Brussels sprouts like in this recipe or use them in salads or stir-fries.
How to Make Roasted Shaved Brussels Sprouts
- Oil and seasoning: Spread the shredded Brussels out over a large rimmed baking sheet. Drizzle them with olive oil and season with the salt and pepper, then toss them and spread them out in an even layer. The baking sheet will be very full but the sprouts will shrink a little as they roast.
- Cook: Roast the sprouts in a preheated 425 degree F oven for 10 minutes, until they’re starting to brown around the edges. Use a spatula to stir and toss them then spread them back out in an even layer. Continue to roast an additional 10 to 12 minutes or until well browned.
- Parmesan cheese: Toss the sprouts one more time then sprinkle the Parmesan cheese over the top. Roast for an additional 2 to 3 minutes, or until the cheese is melted.
- Rest and serve: Remove them from the oven and let them rest on the baking sheet for a few minutes before serving.
Serving Suggestions
I love serving these yummy crispy Brussels sprouts as a bed for my Blackened Mahi Mahi or Sockeye Salmon. Any simply prepared seafood would be delicious served over a bed of these sprouts.
Roasted Shaved Brussels Sprouts are also delicious tossed into a salad or grain bowl for added texture and flavor.
Or, pair them with main dishes, like Roast Chicken and Vegetables, Sirloin Steak, or Balsamic Glazed Pork Tenderloin, for a tasty and nutritious side.
More Roasted Vegetable Recipes
- Sheet Pan Roasted Vegetables
- Roasted Delicata Squash
- Maple Pecan Roasted Brussels Sprouts
- Roasted Sweet Potatoes
- Roasted Asparagus with Balsamic and Goat Cheese
- Check out my entire collection of side dish recipes for more ideas!
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Roasted Shaved Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts, ends trimmed
- ¼ cup extra-virgin olive oil
- ½ teaspoon kosher salt, or to taste
- freshly ground black pepper, to taste
- ½ cup freshly shredded Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F with a rack in the center position.
- In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts. Spread the shredded sprouts out over a large rimmed baking sheet. Drizzle the olive oil evenly over the top and season with the salt and pepper. Toss with your hands until well coated with oil and then spread them out in an even layer.
- Roast in the preheated oven for 10 minutes, until the brussels sprouts are starting to brown around the edges. Remove the pan from the oven and toss the sprouts well with a spatula. Shake the pan to spread them back out evenly and return the pan to the oven. Continue to roast an additional 10 to 12 minutes or until well browned (finer shreds should be very dark brown but not super burned). Remove from the oven once more, toss, spread back out and sprinkle evenly with the Parmesan cheese (don’t toss again). Return to the oven for an additional 2 to 3 minutes, or until the cheese is melted.
- Remove from the oven and let them rest on the baking sheet for 3 or 4 minutes. Serve straight from the baking sheet or transfer the brussels sprouts to a small serving bowl.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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Can you make these ahead of time and refrigerate to include in salad next day?
Sure! They won’t be quite as crisp after they’ve been refrigerated but I think it would still be okay.