Crispy Shredded Brussels Sprouts with Parmesan
Thinly shredded Brussels sprouts roast with garlic and Parmesan until tender in the center and crisp around the edges, then get a bright lemon finish.
- Total Time40 minutes
- Yield6 servings 1x
Ingredients
Scale
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 2 garlic cloves, finely grated or minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely grated Parmesan cheese, divided
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice, plus wedges for serving
Instructions
- Arrange a rack in the upper-middle position and preheat the oven to 425°F. Set out a large, rimmed baking sheet.
- Trim the Brussels sprouts and discard damaged leaves. Shred them with the slicing disc of a food processor or slice them very thinly with a sharp knife.
- Spread the shredded sprouts on the baking sheet. Add the olive oil, garlic, salt, pepper, and 1/4 cup Parmesan. Toss thoroughly and arrange in a thin, even layer.
- Roast for 12 minutes. Turn the sprouts, moving the browned edge pieces toward the center.
- Sprinkle with the remaining 1/4 cup Parmesan and roast for 8 to 12 minutes more, until tender with plenty of crisp, dark-golden edges.
- Add the lemon zest and juice, toss, adjust the seasoning, and serve promptly.
Notes
- Dry the sprouts thoroughly before shredding and avoid crowding the pan.
- Pre-shredded Brussels sprouts may be used; measure 1 1/2 pounds.
- Shred the sprouts up to two days ahead, but wait to oil and roast them until serving time.
- Refrigerate leftovers within two hours and use within four days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes