What's the easiest way to shred brussels sprouts?

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!

Roasted Shredded Brussels Sprouts

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

Units Scale

2 lbs brussels sprouts, ends trimmed
2 shallots, thinly sliced
3/4 cup olive oil
1/4 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
1/2 cup shredded parmesan (more to taste)
1/4 cup pine nuts

Cook Mode Prevent your screen from going dark

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