Roasted Shredded Brussels Sprouts

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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!

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