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Shredded Roasted Brussels Sprouts

Ingredients

Scale
  • 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.

Find it online: https://melissamayo.com/recipe/shredded-roasted-brussels-sprouts/