These Brussels sprouts are 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.
Course: Dinner, Side Dish
Author: Mandy Jackson
1poundBrussels sprouts,trimmed and sliced thin
1/4cupfreshly 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.
Multiplying the recipe: You can double or even triple this recipe - just use additional sheet pans to ensure the sprouts can be spread in a single layer. And keep in mind you may need to increase cook time with additional pans in the oven.Making ahead: These can be made ahead and kept at room temperature for up to 2 hours. I add the parmesan right before serving.Leftovers: Leftovers will keep for up to 5 days in the fridge. Reheat on a sheet pan in the oven at 425 degrees for 8-10 minutes to get some of the crisp back.