Roasted Shredded Brussels Sprouts with Parmesan and Lemon fo

• servings: Serves 8
• total time: 55 minutes

Ingredients

We shred the sprouts in our food processor with a slicer attachment, but if you don’t have one, the best option is to buy pre-shredded (otherwise it will take you ages to hand shred them).

Make sure to toss the sprouts really well in the olive oil/dijon/spice mixture, and stir often while they’re in the oven so you get even browning and maximum crispiness without burning!

You can find the full printable recipe on our website (link in bio) AND below, so bookmark to save it for later!

ROASTED SHREDDED BRUSSELS SPROUTS

2 lbs brussels sprouts, trimmed and shredded

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 table salt. We actually used a little more but it’s best to start with less and add more if needed.)

1 tsp black pepper

For topping: honey, lemon juice, parmesan, lemon zest, toasted pine nuts

Directions

Preheat oven to 400˚F.

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.

Top with a drizzle of honey, lemon juice, lots of parmesan, lemon zest and toasted pine nuts.

Much more detailed instructions + more info on our website, link in bio!