Friday, November 01, 2013

Recipe for Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan

Shredded and Roasted Brussels Sprouts with Almonds and Parmesan
Roasted Brussels Sprouts are a wonderful side dish, so don't save them just for Thanksgiving.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and these Roasted Brussels Sprouts with Toasted Almonds and Parmesan are amazing.  And since today officially starts the Countdown to Thanksgiving 2013, I'm recommending this recipe as a Thanksgiving side dish.  But don't save them just for Thanksgiving, please try these for dinner soon!)

Now that roasted brussels sprouts have turned me into a brussels sprouts fan, I've been paying attention to how people cook the little guys, and lately I've noticed brussels sprouts being shredded into thin strips. When I looked for recipes, I found shredded pan-fried brussels sprouts, but not shredded and roasted ones, but since I love the leaves that fall off and get extra crispy when you're roasting brussels sprouts, I decided to try it and see how they turned out. I'd say it was a success, since I made these today and ate the entire bowl for lunch! I realize that some families have very determined brussels sprouts haters (and I'm looking at my sister Pam when I say that) but I'm adding this to my growing list of Thanksgiving Recipes as another option if people in your family are open-minded about brussels sprouts.

If I was making this for Thanksgiving, I'd shred the brussels sprouts earlier in the day so they're ready to roast when you take the turkey out. I used a food processor for the shredding, but next time I'd just cut them up with a knife.

Toss the shredded sprouts with olive oil and a tiny bit of balsamic vinegar, along with a generous amount of fresh ground black pepper and a little salt.

Then spread them out on a roasting pan. (I'm getting sick of saying it, but if my oven wasn't broken, I would have used a bigger pan, but I was making this in my toaster oven.)

I roasted them without opening the oven for 10 minutes, and after that much time there were just a few browned edges. I turned them and continued to roast.

Hard to tell in this photo, but after 20 minutes there was more color. I wanted them a little darker than this.

I put my brussels sprouts back in for 5 more minutes, while I toasted the slivered almonds in a dry pan. (They only take a minute or two, so don't walk away.)

After 25 minutes, I had nicely browned edges on most of the brussels sprouts, and even the thicker pieces were nicely tender.

I used coarsely grated parmesan cheese, which I thought was ideal for this.

I don't like washing dishes, so I just wiped out the bowl that I tossed the raw sprouts in, put in the cooked brussels sprouts and tossed them with the Parmesan cheese. Then arrange on a plate and sprinkle the toasted almonds over. Try hard not to eat the entire batch!


Shredded and Roasted Brussels Sprouts with Almonds and Parmesan
(Makes 2-3 servings, or an entire lunch for a hungry food blogger; recipe created by Kalyn with inspiration from lots of shredded brussels sprouts seen in other places.)

Ingredients:
1 lb. brussels sprouts
1 1/2 T olive oil plus about 1 tsp. for brushing roasting pan
1 tsp. balsamic vinegar
salt and fresh ground black pepper to taste
1-2 T coarsely grated Parmesan cheese
1-2 T toasted slivered almonds (could use other types of nuts as well)

Instructions:
Preheat oven to 400F/205C. Trim the stem end from brussels sprouts, then cut them crosswise into thin strips about 3/8 inch wide. (I used the food processor with a 6mm slicing blade, but some sprouts got sliced the wrong way and didn't separate, and next time I'd slice them crosswise with a knife.) Put shredded sprouts into a bowl. Whisk together the olive oil and balsamic vinegar, then toss the brussels sprouts with the oil-vinegar mixture and season with a generous amount of fresh ground black pepper and some salt.

Brush a roasting pan with 1 tsp. of olive oil and arrange the brussels sprouts on the pan in a single layer. Roast until the brussels sprouts are nicely browned on the edges and tender, about 25 minutes. I turned them about every 10 minutes.

During the last few minutes of roasting time, put almonds in a dry pan and toast 1-2 minutes, shaking the pan so they don't burn. Don't walk away because they go from nicely browned to burned in a few seconds.

Wipe out the bowl you used to toss the raw brussels sprouts in, and when they are cooked through and browned as much as you'd like, toss the hot sprouts with the coarsely grated Parmesan. Arrange on serving dish, sprinkle almonds over and serve.

(Normally a pound of vegetables will serve four people, but these shrink up a bit when they're roasting, so if you're serving more than 3 people I would double the recipe and roast on a large cookie sheet.)

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South Beach Suggestions:
Brussels sprouts are a wonderfully low-glycemic vegetable, as well as being one of the world's healthiest foods, and this is a great side dish for any phase of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Thanksgiving-Worthy Brussels Sprouts:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Roasted Brussels Sprouts with Pecans (with or without Gorgonzola cheese) from Kalyn's Kitchen
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts from Kalyn's Kitchen
Brussels Sprouts with Parmesan Cheese from White on Rice Couple
Brussels Sprouts with Black Bean Garlic Sauce from Simply Recipes
Shredded Brussels Sprouts with Bacon and Parmesan from Eating s/f
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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52 comments:

Cristie said...

I can see why you would eat this delicious dish for lunch, it goes on to my "must try" list.

Linda - one scoop at a time said...

Lovely. I love brussel sprouts and recently started pulling the leaves apart for dishes rather than cooking them whole. Do you shred them by hand or do you use a shredder?

Also, there are many who debate whether or not to core the burssel sprouts. Would be curious on your take. I eat them whole (because I'm frugal that way!).

the chocolate lady מרת שאקאלאד said...

I agree about the extra delectability of the crispy leaves that fall off, but if I can get the really little sprouts again this year, I will make this with the whole sprouts just because they are so cute.

Bellini Valli said...

My daughter and the sprouts at the Foodbuzz Festival have made me into a believer.

Joanne said...

According to the NY Times, shredding brussels sprouts is the fashionable thing to do with them this year :p Mostly because it is the easiest way to cook them evenly.

These look fantastic, though. I love all roasted veggies but I also really love them with parmesan cheese!

Anonymous said...

I buy frozen brussel sprouts all the time. Do you think I can use frozen for this recipe? I don't see why not after a little bit of thawing. I'll let you know how it turns out later in the week, since I just had some last night.

bewitchingkitchen said...

I used to make a sauteed dish with shredded brussels sprouts and lemon, not even sure where I found that recipe.

but roasting might be even better, I am making it this weekend for sure!

thanks for posting...

Janet said...

Off the subject but do you have nutritional information about the whole wheat olive oil bread?

A Year on the Grill said...

sigh, looks fabulous, all that work and they still taste like Brussels sprouts I bet...

It's just me, but I do bet this makes a few Thanksgiving day tables, great post

Kalyn said...

Christie, hope you will enjoy it.

Linda, in the post I mentioned that I used a food processor, but next time I would cut them apart with a knife, cutting through the core and all.

Chocolate Lady, I'd love to get some of those little tiny sprouts!

Val, glad you have been converted!

Joanne, I agree that the Parmesan cheese is a great addition here, and it takes so little to make a big difference!

Anonymous, personally I wouldn't do it with frozen ones because that defeats the purpose of the crispy edges and concentrated flavor that you get with roasting. If you try it, love to know what you think.

Bewitching Kitchen, lemon sounds good with shredded brussels sprouts, hope you like this take on it too.

Janet, I chose South Beach partly so I wouldn't have to count calories or carbs, so I don't have that information. I think there are sites online where you can input the ingredients and amounts and it will figure it for you.

Year on the Grill, not a convert huh?

Elenka said...

How do you think you could combine the roasted brussel sprout recipe with the roasted butternut squash recipe?

Kalyn said...

Elenka, I don't think I would combine them because the crispiness is what makes these brussels sprouts special, and combining it with the squash would defeat the purpose of that. That's just me though, try it if you want to. You'd have to cook the squash a while before you add the brussels sprouts!

Lea Ann said...

fI have tried and I have tried and I have tried to like Brussel Sprouts. I'll give em one more chance with this recipe. :-)

A Joyful Chaos said...

What a great way to fix brussel sprouts! I will have to try that tonight.

Thanks for sharing.

CindyK said...

I love Brussels sprouts and tried growing them this year but the cabbage moths got to them first. (Next year I will place row covers on them as soon as I put them in the ground!) I did manage to get 3 plants to produce some sprouts and found I loved how sweet the tiny ones were that I harvested at under 1" in diameter and roasted whole. Frozen sprouts - ugh!

Maria said...

I love that you shredded them! Brilliant idea.

Karina Allrich said...

This recipe sounds so delicious- and perfect for the big T-day. Roasting those little babies makes them so sweet.

Frugal Jan said...

I love brussel sprouts and want to try this recipe. I am always thinking budget/frugal. I think this would work very well with chopped napa, green or red cabbage, also.

Lisa said...

Have NOT felt inspired about Thanksgiving, but this dish might just change that. Wasn't looking forward to the usual green beans, I love Brussels sprouts like crazy, and this looks like a killer preparation. Thanks.

nithya at hungrydesi said...

I ate a whole pound of brussels sprouts by myself the other day so I understand! I've been trying to get my husband to explain to me what it is about brussels sprouts that he doesn't like - I just don't get it!

veggie wedgie said...

This looks yummy!

Kalyn said...

Lea Ann, these are the most flavorful brussels sprouts I could imagine, so if this doesn't do it, nothing will!

Joyful Chaos, hope it's a hit.

Cindy I haven't tried growing them but it sounds fun. Love the sound of those tiny ones!

Maria, it gave me a lot more crispy ones!

Karina, agreed! They were great.

Frugal Jan, not sure. I've never thought of roasting cabbage, bit it might work.

Lisa, for some reason I'm really into Thanksgiving this year! Maybe this will get you in the mood.

Nithya, thanks for sharing that. Now I don't feel so bad. It wasn't all that much for being the entire meal!

Veggie Wedgie, thanks!

Mags said...

Shredded brussels sprouts...now THAT'S interesting. I've recently become a sprouts fan myself and I know I'll be giving this a try.

Diana said...

We are big time brussels sprouts fans here! Even my 6 yr old is looking at your pictures and saying YUM! We will be trying this recipe VERY soon (maybe tomorrow?). I knew I bought all those brussels sprouts for a reason!

T.W. Barritt at Culinary Types said...

I, too, am a more recent convert to Brussels Sprouts because of the wonderful flavor you get from roasting. Pairing sprouts with toasted almonds is a really nice option.

katrina said...

Yum, yum! This looks wonderful ( yes, I love B. sprouts!). I've made a Martha recipe for sauteed brussels sprouts leaves which were pulled off individually before the saute; that was tedious. Definitely replacing Martha's with yours, many thanks!

Gracie, Food Fascination said...

I will try making this for sure. I am new to the brussel sprout world, but husband LOVES them!

Erica said...

Made this tonight with added jicama and apples...OUT of this world! Cannot wait to make it again

Kalyn said...

Love your idea of adding jicama and apples! So glad it was a hit.

Anali said...

I love brussels sprouts! I don't know why I never thought to roast them, but I'm going to try it soon!

kim g. said...

These were so delicious! I actually made a vegan version and posted about it on my site today. Thank you for the great recipe!

Kalyn said...

Anali, this is the third variation of roasted brussels sprouts I've made, and they've all been winners!

Kim, so glad you liked the recipe, thanks for letting me know!

Coffee and Vanilla said...

Just yesterday in the shop I was trying to remember what you were adding to Brussels sprouts... and finally I ended up making them with bread crumbs only...

Mike Ferguson said...

Curse you Kaylin!! I am one of those who has NEVER liked Brussels Sprouts, so I decided to prove you wrong. I am, as I write this, eating the entire batch!! You've ruined me for life... thanks a LOT!!!

MmmMMmmmM!!!

Mike in Va Beach, VA

Kalyn said...

Margo, that sounds delicious too!

Mike, how funny! Glad to hear I have made you into a convert! (And that I'm not the only one who couldn't stop eating them too!)

Amy said...

Fantastic recipe! The almonds and parmesan are wonderfully complementary to the earthy flavor of the brussel sprouts. It is also a surprisingly light dish, but if I was feeling a little decadent (and I frequently am), I might toss in a teaspoon of butter at the very end....wait, I have a little left so I'm going to go try that!

Kalyn said...

Amy, I think Thanksgiving week is the time to be a little decadent! Thanks!

JenDiggity said...

This was an AMAZING dish! I can't imagine cooking sprouts any other way now. I normally leave the cheese out of recipes (vegan), but I threw in a tiny handful of vegan mozzarella and it boosted the flavor tenfold. I also sliced up some garlic to roast with the sprouts. I am thinking of all kinds of variations to do to this dish. I made it days ago and I can't stop thinking about it! I want more!!!

Kalyn said...

Jen, so glad you liked it. Great idea to use the vegan mozzarella. I loved it when I tested this recipe and have been making it ever since!

LizzieLou said...

I am on a healthy eating journey and have tried repeatedly to enjoy brussel sprouts. They just seem bitter to me. Am I doing something wrong?

Kalyn said...

Have you tried roasting them? I think that's the best cooking method to avoid bitterness. If you've done that, maybe they just aren't for you.

AK_Dragonfly said...

I LOVE...yes, LOVE brussel sprouts, but by far my favorite way to prepare them is to roast them. Hadn't thought of pulling the leaves off but will definately try that because I just love, love, love those glorious brown crispy bits...the flavor overall of roasting these little green gems is far superior to steaming or boiling, which are still quite yummy!

Jamie said...

This is fabulous, Kalyn! So flavorful and more fun to eat, shredded... I think this is the kind of dish that would not only go great as a side dish but tossed into rice or pasta for a light vegetarian main course!

Kalyn Denny said...

Jamie, I love that idea of using this with pasta for a meatless dish. Might have to try that; will credit you if I post it!

Lydia (The Perfect Pantry) said...

Having worked hard to shred Brussels sprouts with a knife, I love the idea of using the food processor!

katesmom99 said...

Kayln, I'm definitely going to have this for Thanksgiving dinner. My husband hates brussels sprouts, but the rest of the family loves them. And maybe this is the recipe to convert my husband. (I think his dislike goes back to childhood when he was served them overcooked--and then made to clean his plate.) Do you think almonds are better with this dish than pine nuts? I just love pine nuts and I notice you use them in a similar recipe where you quarter the sprouts.

Kalyn Denny said...

Hi KatesMom. I think either almonds or pine nuts would be equally good in this. And fingers crossed that you can convert your husband with this recipe!

gyr said...

How ingenious to "shred" Brussels sprouts. Not only do they cook faster but this provides more edges for crisping. I thought about cooking them at a higher temp but I'm frequently confused about high heat roasting and would very much appreciate some suggestions on how to decide whether to roast food at 400˚, 425˚, 450˚ or as hot as our oven will allow?

Kalyn Denny said...

I'm not an expert about how to pick an oven temperature, but as the brussels sprouts leaves are rather thin, I wouldn't go any higher for these.

SeattleSun said...

Do you think this can this be done ahead of time for a dinner party?

Kalyn Denny said...

You can shred the brussels sprouts ahead and keep them in the fridge, but I think this needs to be cooked right before you serve it.

John Levon said...

Very nice, almonds work especially well.

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