Learning to love Brussels sprouts is a journey. But no matter where you are, you’ll stop in your tracks for these Crispy Shaved Brussels Sprouts. Oven roasted shredded Brussels sprouts get cooked to crispy perfection in this savory side dish.
Don’t call it a comeback – they’ve been here for years. I mean, 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 bacon Brussels sprouts to balsamic and figs, from nutty parmesan to 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 a condensed post with “just the facts”, click to view the web story for this recipe!
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.
- 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.
(psst! 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!
- PREHEAT. Heat the oven to 425°F. Line a baking sheet with parchment paper.
- SHRED. Shred the brussels sprouts – see the section above, or, purchased pre-shredded sprouts from the produce sections.
- SEASON. Toss the brussels sprouts with fat of choice, vinegar, and seasonings.
- ROAST. Spread evenly onto the baking sheet. Roast 20 minutes, stirring once or twice throughout, until crisp. Serve immediately.
- 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.
Bacon and Brussels are flavor BFFs. There are two ways to add bacon flavor to this easy side dish recipe:
- Toss the sprouts with 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 roasted crispy sprouts.
- Sprinkle with grated or thinly shaved parmesan cheese
- Sprinkle with ½ cup chopped nuts (pecans, walnuts, or pistachios are each great options) in the last 5 minutes of roasting.
- Stir in ½ cup dried cranberries before roasting.
Did you make these crispy Brussels sprouts? I’d love to know how they turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Crispy Shaved Brussels SproutsPrint Recipe Rate this Recipe Pin Recipe
- Mixing Bowl
- 1 lb brussels sprouts, thinly sliced or shredded
- 2 tbsp olive oil, avocado oil, or bacon fat
- 1 tbsp balsamic vinegar
- ½ tsp kosher salt
- ½ tsp garlic powder
- grated parmesan cheese, to taste, optional
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Toss the brussels sprouts with the fat, balsamic vinegar, salt, and garlic powder.
- Spread evenly onto the baking sheet.
- Transfer to the oven and roast 20-22 minutes, stirring occasionally, until golden brown and crisp. Serve immediately.
- 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.
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.