Roasted Brussels Sprouts are probably one of my favorite green veggies in the fall.
These are ridiculously easy to make. By roasting them till they’re lightly charred, they still keep that crunchiness and the nuttiness of the vegetable comes out. These take almost no time to prepare.
The honey adds sweetness and the Parmesan cheese makes a salty & tasty crust.
They have become a firm favorite in my home. And they are perfect to add to your Thanksgiving table. Your guests will go crazy for this delicious and easy side.
xxx MM
PrintShredded Roasted Brussels Sprouts
Ingredients
- 1 lb/500g Brussels sprouts
- 1/4 cup olive oil for drizzling
- 2 TBS Dijon mustard
- 2 TBS honey
- Coarse Kosher Salt and Ground Pepper
- ½ cup grated Parmesan
- ½ lemon cut into slices for serving
- 1 TBS fresh Italian parsley for garnish
Instructions
Shred the Brussels sprout balls so they look like cabbage in a coleslaw salad.
Spray a baking sheet with nonstick spray. Add Brussels sprouts and generously drizzle with olive oil, salt, pepper, mustard, and honey. Use a rubber glove to massage all the seasoning into the sprouts.
Place on the middle rack of the oven for 15- 20 minutes until they are nicely browned & crispy. Shake them occasionally to ensure they brown evenly.
Sprinkle the dish with the grated parmesan and cook for a further 2 to 4 minutes. They are more delicious when they are crunchy.
Serve in a bowl topped with chopped Italian parsley and some lemon wedges
SERVES 4-6
Notes
The Brussels sprouts can be prepped in advance and refrigerated until cooking. They can also be cooked 2 hours ahead of time and reheated before serving.
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