These roasted shaved Brussels sprouts are crispy, caramelized, and topped with melted Parmesan cheese for a flavorful side dish. Quick and easy to prepare, this recipe is perfect for healthy vegetable recipes, holiday sides, and weeknight dinners. With a simple mix of olive oil, salt, and pepper, these Brussels sprouts are a versatile dish that pairs well with chicken, beef, or seafood and can be customized with garlic, balsamic glaze, or nuts.

Ingredients

1 pound Brussels sprouts, ends trimmed
¼ cup extra-virgin olive oil
½ teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste
½ cup freshly shredded Parmesan cheese

Instructions

Preheat Oven: Preheat the oven to 425°F (220°C) with a rack in the center position.
Shred Brussels Sprouts: Using a food processor with a slicing blade, coarsely shred the Brussels sprouts. Spread the shredded sprouts evenly on a large rimmed baking sheet.
Season: Drizzle with olive oil and season with salt and pepper. Toss with your hands until evenly coated, then spread them out in a single layer.
First Roast: Roast for 10 minutes, until edges begin to brown. Remove the pan and toss the sprouts with a spatula. Shake the pan to redistribute the sprouts evenly.
Second Roast: Return to the oven and roast for an additional 10–12 minutes, until well browned (smaller shreds should be dark brown but not burnt).
Add Parmesan: Remove the pan, sprinkle the shredded Parmesan evenly over the sprouts (do not toss), and return to the oven for 2–3 minutes until the cheese melts.
Rest and Serve: Let the Brussels sprouts rest on the baking sheet for 3–4 minutes. Serve directly from the pan or transfer to a serving bowl.

Why You’ll Love This Recipe

Quick and easy side dish with crispy, caramelized edges.
Combines the natural flavor of Brussels sprouts with rich Parmesan cheese.
Perfect for weeknight dinners, holiday meals, or as a healthy snack.

Tips

Use a sharp slicing blade or mandoline for uniform shredding.
Spread sprouts in a single layer to ensure even roasting.
Tossing halfway through roasting helps achieve a consistent caramelization.

Variations and Substitutions

Substitute Parmesan with Pecorino Romano or Asiago cheese for a different flavor.
Add garlic powder, smoked paprika, or red pepper flakes for extra spice.
Drizzle with balsamic glaze before serving for a sweet-savory touch.

FAQs

Q: Can I prepare this ahead of time?
Yes, shred and season the sprouts in advance, then roast just before serving.

Q: Can this recipe be made vegan?
Yes, omit the Parmesan or use a vegan cheese alternative.

Q: Can I roast whole Brussels sprouts instead?
Yes, but increase cooking time to 20–25 minutes and slice larger sprouts in half for even roasting.

Serving

Serve as a side dish with roasted meats, poultry, or seafood.
Great for holiday dinners, family meals, or meal prep bowls.

Suggestions

Sprinkle with toasted nuts, such as almonds or pine nuts, for added crunch.
Mix with cooked quinoa or grains for a hearty, nutritious salad.
Add fresh lemon juice or zest before serving for brightness.