Roasted Shredded Brussels Sprouts with Parmesan and Lemon
Ingredients
- 2 lbs brussels sprouts, trimmed and shredded
- 2 shallots, thinly sliced
- 3/4 cup olive oil
- 1/4 cup dijon mustard
- 4 tsp onion powder
- 4 tsp garlic powder
- 1 1/2 tbsp kosher salt
- 1 tsp black pepper
Toppings
- honey
- lemon juice
- parmesan
- lemon zest
- toasted pine nuts
Preparation
Preheat oven to 400˚F.
Toss the brussels sprouts and shallots with the olive oil, dijon mustard, onion powder, garlic powder, salt, and pepper until well coated, using hands if necessary.
Divide the mixture evenly between two large baking sheets, spreading in an even layer without overcrowding.
Bake for about 40 minutes, stirring every 5 minutes after the first 15 minutes to ensure even browning and crispiness.
Top with a drizzle of honey, lemon juice, parmesan, lemon zest, and toasted pine nuts.
Tips
Shred the brussels sprouts using a food processor with a slicer attachment or use pre-shredded ones to save time.
Toss the sprouts thoroughly in the oil and spice mixture and stir frequently during baking for even browning and crispiness without burning.
