Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan
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 just found shredded pan-fried brussels sprouts, but since I love the leaves that fall off and get extra crispy when you’re roasting brussels sprouts, I decided to try roasting the shredded ones 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 Carb-Conscious Thanksgiving Recipes as another option if people in your family are open-minded about brussels sprouts. And here are my picks for The BEST Low-Carb and Gluten-Free Thanksgiving Side Dishes, in case you’d like more ideas.
Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan are seriously 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!
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.)
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)
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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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Find More Recipes Like This One:
More Thanksgiving-Worthy Brussels Sprouts:
Roasted Brussels Sprouts with Pecans (with or without Gorgonzola cheese) from Kalyn’s Kitchen
Brussels Sprouts with Parmesan Cheese from White on Rice Couple
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts from Kalyn’s Kitchen
Brussels Sprouts with Black Bean Garlic Sauce from Simply Recipes