Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Shredded Parmesan Brussels Sprouts 5.0 (1,424) 5 Reviews Shredded brussels sprouts become delightfully caramelized in the oven, then get taken to the next level when tossed with Parmesan. By Melissa Rubel Jacobson Updated on September 10, 2023 Rate PRINT Share Active Time: 20 mins Total Time: 50 mins Yield: 8 servings Frequently asked questions How do you shred brussels sprouts? The quickest, most hassle-free way to shred brussels sprouts is to use the food processor, as instructed in this recipe. Of course, if you don't have a food processor or just prefer to work the old-fashioned way, you can definitely shred the brussels sprouts by hand — you'll just need to allow for the extra work time. To do this, halve each sprout lengthwise and place cut sides down. Then, thinly slice the sprouts crosswise. Why are my roasted brussels sprouts not crispy? For crispy-edged brussels sprouts, there are two things to keep in mind. To start, make sure not to overcrowd the pan. This recipe calls for three pounds of brussels sprouts, which take up a lot of space especially when shredded, so you'll need to use two large sheet pans to accommodate them all and take care to spread them evenly. Next, you'll want your oven to be nice and hot — 425°F — and remember to both stir the sprouts and rotate the pans halfway through baking. Notes from the Food & Wine Test Kitchen Why are these ridiculously easy brussels sprouts so good? First, they're coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances their nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves. Make ahead The brussels sprouts can be baked up to 2 hours ahead; rewarm them before serving. Ingredients 3 pounds brussels sprouts, trimmed 1/2 cup extra-virgin olive oil Kosher salt Freshly ground black pepper 1/2 cup freshly grated Parmesan cheese Directions Preheat the oven to 425°F. In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts. On 2 large rimmed baking sheets, toss the brussels sprouts with the olive oil, season with salt and pepper, and spread in an even layer. Roast in the oven for 30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting. Sprinkle with the Parmesan cheese, toss, and bake for 1 more minute, or until the cheese is melted. Transfer the brussels sprouts to a bowl and serve. Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis Originally appeared: November 2006 Rate It Print