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.
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:
MORE EASY SIDES
Crispy Shredded Brussels Sprouts in the Oven
- 1 pound Brussels sprouts, trimmed and sliced thin
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1/4 cup freshly grated parmesan
- Preheat oven to 425 degrees.Toss the shredded Brussels sprouts with the oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 30 minutes, flipping halfway through. Top with grated parmesan and serve immediately.