Crispy Shaved Brussels Sprouts I made this for Thanksgiving 2024 in Las Vegas

 

Crispy Shaved Brussels Sprouts

 Prep Time:10minutes minutes

 Cook Time:20minutes minutes

 Total Time:30minutes minutes

 Servings:8

 Calories:115kcal

 Author:Danielle Esposti

 

Ingredients

• 3 lb Brussels sprouts
• 6 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp ground pepper

 

Instructions

1.                   Heat the oven to 425°F. Line a baking sheet with parchment paper.

2.                   Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom. Lay the Brussels sprouts cut side down; starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.

3.                   Transfer the shredded Brussels sprouts to a large mixing bowl. Add the olive oil, vinegar, salt, garlic powder, and pepper and toss until the sprouts are evenly coated.

4.                   Spread the Brussels sprouts over the prepared baking sheet in a shallow, even layer.

5.                   Transfer to the oven and roast 20-22 minutes, stirring two or three times, until golden brown and very crispy.

6.                   Taste for seasoning, and adjust the salt and pepper to taste if needed. Serve warm, right away. Enjoy!

 

Notes

• Doubling the recipe? Use two baking sheets. Aim for an even, shallow layer of shredded brussels sprouts to avoid overcrowding and to ensure they roast, not steam.
• Add Bacon

Use melted bacon fat instead of olive oil for a subtle flavor infusion. Or, chop 4 slices of bacon, saute until golden brown, and mix into the cooked brussels sprouts just before serving.