Crispy Shredded Brussels Sprouts in the Oven

Our current go-to way to do Brussels sprouts! Shredded super thin, roasted until crispy, and topped with lots of parmesan cheese. They're so good and as easy as a cooked veggie side dish can be.

I do this quick-and-easy stovetop method for a charred Brussels sprout, and this bacon-braised recipe is fancy restaurant quality, but I love the hands-off feel of an oven method. It's the perfect start-it-and-forget-it side dish for an everyday meal.

HOW TO MAKE CRISPY BRUSSELS SPROUTS

Brussels sprouts get so much flavor when they get crispy, and are way more pleasant to eat than the mushy variety. There are a few keys to getting Brussels sprouts crispy in the oven:

• A high oven temperature
• Direct contact with the sheet pan
• Just the right amount of oil

This recipe hits all the marks and - since these Brussels sprouts are shredded super thin before roasting - there's lots of surface area for crisping.

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HOW TO SHRED BRUSSELS SPROUTS

Shredded Brussels sprouts are perfect for crisping in the oven, and are also great on salads (like this one)!

You can definitely use a pairing knife to slice the sprouts thin, but I highly recommend using a food processor. I always use mine for this recipe and it takes about 1 minute to shred an entire pound of sprouts. You could also use a mandoline if you have one!

WHAT TO EAT WITH BRUSSELS SPROUTS

These are great anytime you need a green veggie with your meal! They work with roasts, stews, and lots of casseroles.

Here are some of our favorites with these Brussels sprouts:

Meatloaf Meatballs + Redskin Mashed Potatoes
Weeknight Cassoulet
Roasted Pork Loin + Cheesy Spaetzle
Mac and Cheese (good as a topping or a side!)
Beer Braised Sausages
Chicken + Rice
Bacon Quiche

MORE EASY SIDES

Baked Applesauce
Au Gratin Potatoes
Roasted Winter Vegetables
Make-Ahead Redskin Mashed Potatoes
Foolproof Fruit Salad
Pureed Vegetable Soup