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Shredded and Roasted Brussels Sprouts

Yields1 Serving

 1 lb of Brussel sprouts
 1 tsp balsamic vinegar
 1 1/2 tbsps of olive oil (plus 1 tsp for brushing a roasting pan)
 1 1/2 tbsps of slivered almonds
 1 1/2 tbsps of grated raw parmesan cheese (optional)
 Ground black pepper
 Sea salt
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1. Preheat the oven to 400F/200C. Trim the stem end from off the brussels sprouts and then cut crosswise into strips 3/8 inches wide. Place the shredded sprouts into a bowl.

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2. Whisk together the balsamic vinegar, olive oil and brussels sprouts together with the olive oil mixture. Season with fresh ground black pepper and sea salt.

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3. Take a roasting pan and brush with 1 tsp of olive oil, arranging the brussels sprouts in a single layer. Roast these until they are browned and tender, which should take about 25 minutes.

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3. During the last few minutes of roasting, put the dried almonds into a pan and toast for 2-3 minutes, being sure to shake the pan so they do not burn.

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4. Clean out the bowl you tossed the shredded sprouts in and once they are cooked through, toss in the hot sprouts with the coarsely grated raw parmesan. Arrange this onto a serving dish, sprinkling the almonds over before serving.