These roasted shredded brussels sprouts with lemon, parmesan and pine nuts are the most delicious side dish! You only need a few ingredients to make them and they're easy to prep ahead of time.
These truly taste like restaurant-quality brussels sprouts (without the deep fryer). They're crispy, well seasoned, and topped with a mountain of shredded parmesan, lemon juice and zest, a drizzle of honey to balance the flavors and toasted pine nuts.
So flavorful, so delicious, definitely a crowd pleaser! Add this one to your holiday menu.
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Why We Love This Recipe
- Prep ahead of time: You can coat the shredded brussels sprouts in the olive oil/dijon/spice mixture a day or so ahead of time and roast them just before serving.
- Best way to eat brussels sprouts: I vastly prefer to shred my brussels sprouts (just like in our favorite shredded brussels sprout salad)! The texture is great and you get flavor in every nook and cranny. Even those who don't like brussels sprouts might enjoy this recipe!
Ingredient Notes
- Brussels sprouts: There are a few different ways to shred brussels sprouts, including a food processor with a slicer attachment, a mandoline or finely chopping. You can also purchase pre-shredded brussels sprouts at many stores!
- Mustard: Make sure to use dijon mustard in this recipe. Any other type of mustard will completely change the flavor profile.
- Salt: We always use coarse kosher salt unless otherwise noted. If using fine sea salt or table salt, you may want to reduce the amount of salt in the recipe.
- Parmesan: Freshly shredded/grated is always best!
- Lemon: Make sure to use freshly squeezed here (you'll need zest too).
- Honey: A light drizzle of honey really balances out all of the flavors. Don't skip it!
- Pine nuts: Optional, but add nice texture. You can leave them out or sub with pumpkin seeds if you have a nut allergy.
Step-by-step Instructions
Preheat oven to 400˚F.
STEP 1: Using the slicer attachment on a food processor, a mandoline, a box grater, or a knife, slice brussels sprouts thinly. You can also purchase pre-shredded brussels sprouts at many grocery stores.
STEP 2: Toss the brussels sprouts and shallots really well with the olive oil, dijon, onion and garlic powder, salt and pepper. It’s easiest to use your hands to make sure the sprouts are well coated.
STEP 3: Divide the mixture between 2 large baking sheets and spread in an even layer. Don’t overcrowd the pan. Bake for about 40 minutes total. After the first 15 minutes, stir the sprouts every 5 or so minutes to prevent burning. This ensures that all of the sprouts will get nice and crispy.
STEP 4: While the sprouts are in the oven, add pine nuts to a small pan over medium-low heat. Toast, stirring often, for about 5 minutes, until lightly browned and fragrant. Keep a very close eye on them – they burn easily! Take them off the heat when they are light golden brown and they will continue to cook off the heat.
STEP 5: Remove the brussels sprouts from the oven and transfer to a large platter. Drizzle with honey and lemon juice, then top with parmesan, lemon zest and toasted pine nuts.
Expert Tips and FAQs
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- Storage: Store leftovers in the fridge for up to 3-4 days.
- Prep ahead of time: You can toss the shredded sprouts in the olive oil/spice mixture up to a day ahead of time. Keep them stored in the refrigerator until ready to roast. You could also prep the entire recipe ahead of time and reheat the cooked sprouts in a 400˚F oven until warmed through and crispy again.
The absolute best and easiest way is to use a food processor that comes with a shredder attachment. This is the food processor that we use and it comes with the slicer attachment that we used to shred these brussels sprouts.
If you don't have a food processor, you can also use a mandoline (although this is very tedious and a bit dangerous even with cut-proof gloves), or you can just use a sharp knife to finely chop them.
Lastly, you can also find pre-shredded brussels sprouts in many grocery stores!
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Roasted Shredded Brussels Sprouts
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These roasted shredded brussels sprouts with lemon, parmesan and pine nuts are the most delicious side dish! You only need a few ingredients to make them and they're easy to prep ahead of time.
Ingredients
- 2 lbs brussels sprouts, ends trimmed
- 2 shallots, thinly sliced
- ¾ cup olive oil
- ¼ cup dijon mustard
- 4 tsp onion powder
- 4 tsp garlic powder
- 1 tbsp kosher salt (less if using fine sea salt or table salt)
- 1 tsp black pepper
- 1 tbsp honey
- Juice from ~1 small lemon
- 1 tsp lemon zest
- ½ cup shredded parmesan (more to taste)
- ¼ cup pine nuts
Instructions
- Preheat oven to 400˚F.
- Using the slicer attachment on a food processor, a mandoline, a box grater, or a knife, slice brussels sprouts thinly. You can also purchase pre-shredded brussels sprouts at many grocery stores.
- Toss the brussels sprouts and shallots really well with the olive oil, dijon, onion and garlic powder, salt and pepper. It’s easiest to use your hands to make sure the sprouts are well coated.
- Divide the mixture between 2 large baking sheets and spread in an even layer. Don’t overcrowd the pan. Bake for about 40 minutes total. After the first 15 minutes, stir the sprouts every 5 or so minutes to prevent burning. This ensures that all of the sprouts will get nice and crispy.
- While the sprouts are in the oven, add pine nuts to a small pan over medium-low heat. Toast, stirring often, for about 5 minutes, until lightly browned and fragrant. Keep a very close eye on them – they burn easily! Take them off the heat when they are light golden brown and they will continue to cook off the heat.
- Remove the brussels sprouts from the oven and transfer to a large platter. Drizzle with honey and lemon juice, then top with parmesan, lemon zest and toasted pine nuts.
Notes
Mustard: Make sure to use dijon mustard in this recipe. Any other type of mustard will completely change the flavor profile.
Salt: We always use coarse kosher salt unless otherwise noted. If using fine sea salt or table salt, you may want to reduce the amount of salt in the recipe. If you have a low salt tolerance, use even less since you're adding parmesan on top.
Storage: Store leftovers in the fridge for up to 3-4 days.
Use 2 sheet pans: If you are using the full 2 pounds of brussels sprouts, be sure to divide the sprouts between two sheet pans.
Prep ahead of time: You can toss the shredded sprouts in the olive oil/spice mixture up to a day ahead of time. Keep them stored in the refrigerator until ready to roast. You could also prep the entire recipe ahead of time and reheat the cooked sprouts in a 400˚F oven until warmed through and crispy again.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 227
- Sugar: 4.6 g
- Sodium: 806.6 mg
- Fat: 18.3 g
- Carbohydrates: 13.8 g
- Fiber: 3.9 g
- Protein: 5.1 g
Frankie Stearns says
Will vegan parmesan work for this recipe?
Lexi says
Yes!
Lauren Kelly says
Very interesting flavor! And nice and easy prep with the food processor. I added elephant garlic instead of shallots (because I realized too late that my shallots were rotten). I’d say the flavor is a little too much for me (though this could be because of the substitution, but it didn’t taste strongly of garlic). For someone who doesn’t like super bold flavors, I might recommend reducing the spice quantities a bit.
Amber says
Fantastic!!! Just made this and used pistachios that I chopped up instead of the pine nuts as I didn’t have any. Whole family loved it.
Chelsea Robinson says
This is my favorite vegetable recipe of all time. I’ve made it like ten times and whenever I make it I can’t stop eating it! I can’t believe how good it is! I love the mustard in it, added such a delicious flavor. Thank you so much for sharing this recipe, it impressed me every single time I love it sooooo much!
Lexi says
Yay, absolutely love to hear that!!
Ashley Howard says
These were honestly the BEST brussels sprouts I’ve EVER had! A food processor made quick work of the prep and everyone in my family LOVED them! Thank you!
Brent Harrison says
Glad to hear it! We love them too!!
Linda says
Love this! We've made it quite a few times. I've omitted the honey once or twice and substituted date syrup for a dish with a little more "bite". Definitely now a go to in our family.