Crispy Roasted Shaved Brussels Sprouts

This shaved Brussels sprouts recipe is how I turn shredded Brussels sprouts into a crave-worthy side dish.

I love how thinly shredded sprouts turn crunchy in the oven. In about thirty minutes and with one sheet pan you are done.

I've always loved roasting Brussels sprouts, and shaving them is a game changer for me.

These crispy Brussel sprouts have enough flavor for your Thanksgiving table, but are easy enough for a busy weeknight.

On weeknights I love them next to salmon on the Blackstone, honey garlic slow cooker chicken thighs, or a Blackstone griddle steak. Or pair them with my butternut squash quinoa casserole.

Why Shaved Brussels Sprouts Get So Crispy

If you are wondering how to cook shaved Brussels sprouts, start by roasting them. Every part of this recipe pushes the shreds towards crunch.

• The thin cuts dry out fast.
• The sugar helps the sprouts brown quickly. When I tested this recipe, honey and maple syrup worked just as well.
• Parmesan goes on halfway so it doesn't scorch. Make sure you toss the pieces from the edges to the center of the pan before adding, since the pieces at the edges brown fastest.
• Save the balsamic for the end, just before serving, so the crispy parts stay crispy.

Let's Talk Ingredients

I’ve made these crispy shaved Brussels sprouts with sprouts of all sizes, and they all work. Smaller ones shave more easily in the food processor, and pre-shaved sprouts from the grocery store are a great time-saver.

Sugar, honey, and maple syrup all worked well in this recipe when I tested them, so feel free to use whichever one you prefer.

I like to finish them with a drizzle of balsamic vinegar or glaze for a touch of tangy sweetness. Lemon juice works too if you prefer something brighter.

How to Shave Brussels Sprouts

First, trim them. Slice off the dry stem end, and pull away any loose or discolored outer leaves.

• Food processor with slicing disc: This is the fastest way to get the job done and my choice.
• Mandoline: This isn't a task to outsource to the kids. Use the guard and be careful. The upside is that you will get the thinnest, most even shreds.
• Sharp knife: Halve each sprout through the stem. Lay the flat side down and slice as thin as you can.

Short on time? Bagged shredded Brussels sprouts from the store are a great time saver.

Judging Doneness

Wondering how long to roast shaved Brussels sprouts? At 400°F, you'll need 20 to 25 minutes. But every oven runs differently, so keep an eye on them toward the end.

Pull the pan when the edges start to turn a deep golden brown. You want the thinnest edges to turn crunchy, but the thicker parts should be bright green and tender. A few dark bits are a good thing, but you don't want the whole pan to turn dark.

Tools You'll Need

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• Mandoline Slicer, Food Processor, or Sharp Knife
• Sheet Pan

How to Make Roasted Shaved Brussels Sprouts