Roasted Shredded Brussels Sprouts

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

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

Directions

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.

Nutrition

• Calories: 227
• Total Fat: 18.3 g
• Saturated Fat: 3.2 g
• Trans Fat: 0 g
• Cholesterol: 2.9 mg
• Sodium: 806.6 mg
• Total Carbohydrate: 13.8 g
• Dietary Fiber: 3.9 g
• Total Sugars: 4.6 g
• Protein: 5.1 g