Roasted Shredded Brussels Sprouts

Posted on

I’ve discovered an amazing way to enjoy brussels sprouts – perfect for holiday gatherings! To make these crispy delights, we use a food processor with a slicer attachment, but if you don’t have one, go for pre-shredded sprouts to save time.

Start by generously coating the sprouts in a mix of olive oil, Dijon mustard, and spices. Stir them well during baking to achieve that even, golden crispiness without any burnt bits. These lemony, parmesan, and pine nut roasted shredded brussels sprouts are an absolute delight! The best part? They’re easy to prepare with just a handful of ingredients.

Roasted Shredded Brussels Sprouts

Prep Time 20 minutes
Cook Time 40 minutes
Course Side Dish
Servings 8


  • 2 pounds 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 adjust if using fine sea salt or table salt
  • 1 tsp black pepper
  • 1 tbsp honey
  • Juice from about 1 small lemon
  • 1 tsp lemon zest
  • 1/2 cup shredded parmesan add more to taste
  • 1/4 cup pine nuts


  • Preheat the oven to 400˚F.
  • Thinly slice brussels sprouts using a slicer attachment, mandoline, box grater, or knife. Alternatively, buy pre-shredded sprouts.
  • Thoroughly toss the sprouts and shallots with olive oil, Dijon, onion and garlic powder, salt, and pepper. Ensure even coating, using your hands if needed.
  • Spread the mixture across 2 large baking sheets. Avoid overcrowding to promote even baking. Bake for approximately 40 minutes, stirring every 5 minutes after the first 15 to prevent burning.
  • While the sprouts bake, toast pine nuts in a pan over medium-low heat for about 5 minutes or until lightly browned and fragrant.
  • Once out of the oven, transfer sprouts to a platter. Drizzle with honey and lemon juice, then top with parmesan, lemon zest, and toasted pine nuts.


  • Use Dijon mustard for the authentic flavor.
  • Adjust salt if using fine sea salt or table salt, especially if you’re adding parmesan.
  • Store leftovers in the fridge for up to 3-4 days.
  • If using the full 2 pounds of sprouts, divide them between two sheet pans.
  • Prep ahead by tossing sprouts in the olive oil/spice mixture a day in advance. Alternatively, prepare the entire recipe ahead and reheat in a 400˚F oven until crispy. Enjoy your flavorful brussels sprouts!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating