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Shredded Parmesan Brussels Sprouts - Recipe

An easy side dish that is packed with flavor. Great for the Holidays.
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Shredded Parmesan Brussels Sprouts Recipe
  • Preheat oven to 400°.
  • In a food processor fitted with a slicing blade, coarsely shred the Brussels sprouts. If doubling this recipe, you will have to do the shredding in two batches.
  • On one large or 2 medium baking sheets, toss the Brussels sprouts with the olive oil and season with salt and pepper.
  • Spread out in an even layer.
  • Roast in the oven for 20-25 minutes, stirring occasionally so they do not burn.
  • Watch them carefully.
  • Remove from oven, sprinkle with parmesan or asiago cheese and toss.
  • Bake for 1-2 minutes more.
  • Transfer to a bowl and top with toasted pine nuts. (optional).
  • Can be made up to 2 hours ahead. Rewarm before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
-3 pounds Brussels sprouts trimmed
-1/2 cup extra virgin olive oil
- kosher salt and ground black pepper to taste
-3/4 cup fresh grated parmesan or asiago cheese
-1/2 cup toasted pine nuts - optional