Learning to love Brussels sprouts might be a journey, but it’s a journey worth making. But no matter where you are, you’ll stop in your tracks for these Crispy Shaved Brussels Sprouts. Shredded Brussels sprouts are unbelievably crispy and flavorful. If you need a new way to cook Brussels sprouts, then bust out your chef’s knife, because we’ve got some slicing to do!
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I never thought I’d see the day where Brussels sprouts recipes were popping up on every dang menu everywhere, but here we are. All these places are touting “crispy Brussels sprouts,” but few of them (in my experience) actually manage to serve crispy Brussels sprouts. Cardinal sin.
I know you can get a good bit of golden brown on a sprout when you roast ’em, but you’re not getting the whole dish crispy. (Unless you use shaved Brussels sprouts like us. *wink wink*)
At least they got the memo about enhancing the flavor. From maple syrup and bacon, balsamic and figs, or nutty parmesan and toasted nuts, chefs (*ahem* and moms) have been using lots of delicious siren songs to lure wary diners.
And this shredded Brussels sprouts recipe definitely has some of those added bonus options. But its most impressive feat? When I say “crispy Brussels sprouts,” I mean it.
For an extra flavorful side dish, try Christmas Brussels sprouts or maple bacon Brussels sprouts.
The Crispiest Brussels Sprouts. Ever.
Like, ever ever? Yeah. I am for real. Until you’ve tried roasted shaved Brussels sprouts, you haven’t had actually crispy Brussels sprouts.
The trick is always in the surface area, baby (not, ahem, a deep fryer!). The more shreds, the more ground to cover…er, crisp. Even the middle gets crispy because, well, when you shred Brussels sprouts, there’s really no middle anymore. *ta da*
These crispy shredded Brussels sprouts are literally one of the simplest roasted vegetables to make, even with having to shred them first. And if you’re at all hesitant, just remember it’s a fancy way of saying “sliced” – no special knife or knife-work required.
Key Ingredients
- Brussels sprouts: thinly shaved or shredded. Keep reading for three easy methods, or purchase pre-shredded Brussels sprouts (they can often be found bagged in the produce section of your local grocery store).
- Cooking fat: we like olive oil, avocado oil, or melted bacon fat.
- Balsamic vinegar: vinegar is often paired with Brussels sprouts because it helps neutralize any sulfuric odors released during the cooking process. In short, vinegar makes sprouts yummier!
- Kosher salt: almost all roasted vegetables will benefit from a healthy sprinkle of salt – it really enhances the flavor.
- Garlic powder: go for powder here, as minced garlic can burn at high heat. Burnt garlic is bitter!
How to Shave or Shred Brussels Sprouts
- By hand: (our favorite method) Trim the end of each sprout, then peel away any bruised or discolored leaves. Slice each sprout in half lengthwise (top to bottom), then place cut side down on your cutting board. Starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.
- Food processor: trim the end of each sprout, then peel away any bruised or discolored leaves. Add to food processor and use the shredding/grating disc to shred sprouts.
- Mandoline: (safety warning) Because of their size (especially when halved), mandolines are not the safest or most effective way to shave brussels sprouts. If you do use one, still trim the end of each sprout, and peel away any bruised or discolored leaves, but you may find it more effective to not cut in half first.
Pro-tip! Now that you know how to shred sprouts like a pro, try them raw in a Brussels sprout salad or sautéed in a Brussels sprout hash!).
How to Cook Shredded Brussels Sprouts
Get the best of both worlds with these tender but oh-so Crispy Shaved Brussels Sprouts. Brussels sprouts are already big on flavor, but are even better with added hits of balsamic, garlic, and optional bacon. This recipe is great for long time lovers and sprout newbies, alike!
For a condensed post with “just the facts”, click to view the web story for this recipe!
- Prep. Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Shred. Shred the Brussels sprouts – see the “How to Cut Brussels Sprouts” section above.
- Season. Place the shredded Brussels sprouts in a large mixing bowl; add the olive oil, balsamic vinegar, salt, pepper, and garlic powder and toss until the Brussels sprouts are evenly coated.
- Roast. Spread the Brussels sprouts onto the prepared baking sheet and arrange in an even layer. Transfer to the oven and roast for 20 minutes, stirring once or twice throughout, until golden brown and crisp. Enjoy!
Chef’s Tips
- Short on time? Grab a bag of pre-shredded sprouts from the produce section!
- Shredding yourself? Go for the knife and cutting board – it’s quicker than you think. And any time you save using a food processor isn’t worth the cleanup.
- Try rendered bacon fat instead of olive oil for a smokier flavor.
- Doubling the recipe? Use two baking sheets. Aim for an even, shallow layer of shredded Brussels sprouts to avoid overcrowding and to ensure they roast, not steam.
Recipe Variations
- Shaved Brussels with Bacon: sauté four slices of chopped bacon in a skillet until golden brown; remove with a slotted spoon and set aside on a paper towel to drain. Instead of olive oil, toss the shredded Brussels sprouts with the rendered bacon fat, then sprinkle with the cooked bacon just before serving.
- With nuts: sprinkle with ½ cup chopped nuts (pecans, walnuts, or pistachios are each great options) in the last 5 minutes of roasting.
- Sweet: include one tablespoon of honey or maple syrup in the oil, vinegar, and seasonings mix, then sprinkle with ⅓ cup dried cranberries in the last 5 minutes of roasting.
Did you make these crispy Brussels sprouts? I’d love to know how they turned out! Leave a comment and a rating below.
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Crispy Shaved Brussels Sprouts
Description
Ingredients
- 1.5 lb Brussels sprouts
- 3 tablespoon olive oil
- 1.5 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
Instructions
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom. Lay the Brussels sprouts cut side down; starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.
- Transfer the shredded Brussels sprouts to a large mixing bowl. Add the olive oil, vinegar, salt, garlic powder, and pepper and toss until the sprouts are evenly coated.
- Spread the Brussels sprouts over the prepared baking sheet in a shallow, even layer.
- Transfer to the oven and roast 20-22 minutes, stirring two or three times, until golden brown and very crispy.
- Taste for seasoning, and adjust the salt and pepper to taste if needed. Serve warm, right away. Enjoy!
Recipe Notes
- Short on time? Grab a bag of pre-shredded brussels sprouts from the produce section!
- Doubling the recipe? Use two baking sheets. Aim for an even, shallow layer of shredded brussels sprouts to avoid overcrowding and to ensure they roast, not steam.
- Use melted bacon fat instead of olive oil for a subtle flavor infusion.
- Or, chop 4 slices of bacon, saute until golden brown, and mix into the cooked brussels sprouts just before serving.
Murphy Maven
Worked rather well. I used zaatar for my spice mix. However, 425 F might be a bit too hot for my oven as the thinnest pieces burned quickly. I ended up with a mix of quite crispy, crispy, and soft. With that, I called an audible and used it as the base for a great salad by adding raisins, toasted pine nuts, and mandarin orange slices. I also added some Parmesan cheese, but that flavor got lost. Next time, I’ll drop the over temp down a bit and add diced apples to the salad.
Liz Dillard
Is a bag equivalent to 1.5lbs? My bag says 10oz.
Danielle Esposti
1.5 pounds is 24 ounces, so you would need about 2.5 10-ounce bags
Susan
This was delicious. I did add a little Parmesan cheese at the beginning of cooking, and then with about 10 minutes left, I added a couple tablespoons of both pecan pieces and dried cranberries. I may not have had a full one and a half pounds of brussels sprouts so my sprouts were a little saucy, and I needed to cook them a little longer. But this was simply delicious!