Crispy Shredded Brussels Sprouts with Parmesan

You know those crispy little leaves everyone steals from the pan of roasted Brussels sprouts? This recipe gives you a whole tray of them.

Instead of roasting the sprouts whole, we’re shredding them into thin ribbons. That creates loads of golden edges while the thicker pieces stay tender in the middle.

Garlic and Parmesan make them savory and a little salty, and a squeeze of lemon brightens everything up right before serving.

The food processor makes the shredding quick, but you can also use a sharp knife. Just try to keep the pieces fairly thin so they roast instead of steam.

Spread them out well and don’t worry if a few bits get extra dark. Those crispy pieces are exactly what you want.

These are perfect when your Thanksgiving plate needs something lighter next to Easy Creamed Corn, Easy Bread Stuffing, or Creamy Scalloped Potatoes.

How To Make Shredded Brussels Sprouts

1. Heat the oven.

Arrange a rack in the upper-middle position and preheat the oven to 425°F. Set out a large, rimmed baking sheet.

Parchment makes cleanup easier. A bare metal pan encourages a little more browning, so choose based on your priority.

2. Trim and shred the sprouts.

Trim the dry stem end from each Brussels sprout and remove any damaged outer leaves. Cut very large sprouts in half.

Fit a food processor with the slicing disc and feed the sprouts through the tube. You can also slice them very thinly with a sharp knife. Separate any thick, coin-like pieces so they do not stay clumped together.

3. Season the ribbons.

Spread the shredded sprouts over the baking sheet. Add the olive oil, garlic, salt, pepper, and 1/4 cup of the Parmesan.

Toss well with your hands or two forks, then spread the mixture into a thin, even layer. Pull apart dense mounds because trapped moisture makes them steam.

4. Roast and turn.

Roast for 12 minutes. Remove the pan and turn the sprouts, moving the darker pieces near the edges toward the center.

Sprinkle with the remaining 1/4 cup Parmesan and roast for 8 to 12 minutes more. They are ready when the thicker ribbons are tender and plenty of the edges are dark golden and crisp.

5. Finish with lemon.

Sprinkle the hot sprouts with lemon zest and drizzle with lemon juice. Toss once, taste, and adjust the salt and pepper.

Transfer them to a shallow serving dish and serve promptly, with extra lemon wedges if you like.

Food Processor or Knife?

A food processor is the fastest route and gives you a mix of fine shreds, thin slices, and loose leaves. That variation is useful here because the small pieces crisp while the thicker ones stay tender.

A knife gives you more control and requires less washing. Cut each sprout in half through the stem, place the flat side down, and slice crosswise as thinly as you comfortably can.

A mandoline also works, but Brussels sprouts are small. Always use the hand guard and stop well before your fingers approach the blade.

How To Get Crisp Edges Instead of Steamed Sprouts

Start with dry vegetables. If you rinse the sprouts, dry them very thoroughly before shredding.

Use your largest baking sheet and spread the ribbons into a thin layer. Two smaller pans are better than one crowded pan; swap their positions and stir both halfway through.

Finally, do not remove the sprouts when only the outer edge of the pan is brown. Stirring at the 12-minute mark redistributes those fast-cooking pieces and gives the center time to color.

Make-Ahead Instructions

Trim and shred the Brussels sprouts up to two days ahead. Keep them dry in a covered container or resealable bag in the refrigerator.

Grate the Parmesan, zest the lemon, and mix the salt and pepper separately up to one day ahead. Refrigerate the cheese and zest.

For the best texture, add the oil and roast just before serving. If the sprouts must be cooked earlier, reheat them in a thin layer at 400°F for 5 to 7 minutes.

Easy Variations

Add gentle heat: Sprinkle 1/4 teaspoon red pepper flakes over the pan with the garlic.

Use toasted crumbs: Finish with 1/3 cup toasted panko for extra crunch.

Add nuts: Sprinkle with toasted sliced almonds, chopped pecans, or hazelnuts before serving.

Make it dairy-free: Omit the Parmesan and add toasted panko or nutritional yeast to taste. Check labels if strict dietary compliance matters.

Add a little sweetness: Drizzle the finished sprouts with 1 to 2 teaspoons maple syrup before adding the lemon.

What To Serve with Shredded Brussels Sprouts

These crisp-edged sprouts are especially good beside softer holiday sides such as Easy Creamed Corn, Creamy Scalloped Potatoes, and Easy Bread Stuffing.

Serve them with Honey Glazed Spiral Ham for a sweet-savory contrast. They also pair well with roast chicken, pork chops, salmon, or a simple bowl of pasta.

Storage and Reheating

Refrigerate leftovers in a covered container within two hours and use them within four days.

Reheat them spread across a baking sheet at 400°F for 5 to 7 minutes, or in an air fryer at 375°F for about 3 minutes. Avoid covering the sprouts while reheating because trapped steam softens the edges.