Roasted Shaved Brussels Sprouts
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.
Servings: 4
Calories: 221kcal
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
Calories: 221kcal | Carbohydrates: 12g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 538mg | Potassium: 464mg | Fiber: 4g | Sugar: 3g | Vitamin A: 963IU | Vitamin C: 96mg | Calcium: 158mg | Iron: 2mg