Roasted Shredded Brussels Sprouts

Posted on July 15, 2025

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Roasted Shredded Brussels Sprouts

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  • 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

  1. Preheat the oven to 400˚F.
  2. Thinly slice brussels sprouts using a slicer attachment, mandoline, box grater, or knife. Alternatively, buy pre-shredded sprouts.
  3. 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.
  4. 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.
  5. While the sprouts bake, toast pine nuts in a pan over medium-low heat for about 5 minutes or until lightly browned and fragrant.
  6. 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!

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