Roasted Shredded Brussels Sprouts
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Side Dish
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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!
