Tender on the inside and crispy on the outside, these Crispy Shredded Brussels Sprouts are sure to be the star of your table! Perfect as a side dish for any weeknight dinner or special occasion meal. Just boil, crush and roast for crispy Brussels sprouts!
Who doesn’t love crispy Brussels sprouts? To be fair, Brussels sprouts aren’t the most delicious vegetable if prepared the traditional way (boiled Brussels sprouts are disgusting!), but if you boil and then bake them, you can make the inside of the Brussels sprouts tender, The outside is crispy and makes you feel so delicious.
This is one of those easy side dish recipes you should always have in your back pocket. Of course, you need to do an extra step (cooking the Brussels sprouts first), but then you have a veggie side dish that truly everyone will love. Even my baby loves them… What about my kids on the other hand? We are still working hard for her!
Required raw materials
- Brussels sprouts – Be sure to remove the stems and any loose outer leaves.
- olive oil – If you don’t have olive oil, you can use avocado oil.
- white wine vinegar – Red wine vinegar also works in a pinch.
- flaky sea salt – I like to use flaky sea salt in this recipe, but you can use regular table salt or whatever salt you have on hand.
- black pepper – Just a little.
- shredded parmesan cheese – This is optional. I love the flavor, but if you want to omit it, you can of course.
How to Make Crispy Shredded Brussels Sprouts
Step 1: Cook the Brussels Sprouts
Bring a large pot of salted water to a boil. Add Brussels sprouts and cook 12 minutes or until fork tender. Strain Brussels sprouts and allow to cool for 5-10 minutes. Pat Brussels sprouts dry with paper towels to remove excess moisture.
Step Two: Flatten the Brussels Sprouts
Place the Brussels sprouts on a parchment-lined baking sheet and press each Brussels sprout with a glass to flatten it. Drizzle the Brussels sprouts with olive oil and white wine vinegar and sprinkle with salt and pepper. Sprinkle with Parmesan cheese, if using.
Step 3: Bake
Bake Brussels sprouts for 15-20 minutes or until crisp. Check occasionally to make sure they are not burning.
FAQ
1) Turn the oven to high. Roast Brussels sprouts at 450 degrees.
2) Avoid using silicone baking mats on pans. I love my silicone baking mat, but I find that it doesn’t crisp up the vegetables very well, so I recommend using parchment paper or tin foil on the baking sheet.
3) Don’t overcrowd the pan. If you plan on doubling the recipe, be sure to divide it between two pans or they will be too crowded and not crispy.
4) Always dry Brussels sprouts after boiling. Removing excess water will ensure they become crispy.
Absolutely! To make these crispy Brussels vegan and dairy-free, simply omit the Parmesan cheese.
Yes. In order to be able to crush Brussels sprouts, you need to soften them. Boiling them presses them against the pan and makes them crispy.
must! Be sure to split the recipe between the two pans, though. If your baking sheet is too crowded, they won’t crisp up.
Storage instructions
I personally prefer crispy Brussels sprouts right out of the oven, but you can keep them in the refrigerator for up to three days. They won’t stay as crispy, but they will be delicious.
You can heat them in the microwave or oven, but to keep them crispy, I recommend using an air fryer.
More Brussels Sprouts Recipes:
Crispy Chopped Brussels Sprouts
Tender on the inside and crispy on the outside, these Crispy Shredded Brussels Sprouts are sure to be the star of your table! Perfect as a side dish for any weeknight dinner or special occasion meal. Just boil, crush and roast for crispy Brussels sprouts!
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- yield: 4 number of copies 1x
- category: side
- method: bake
- diet: gluten free
- 1 pounds Brussels sprouts, Remove stems + remove loose leaves
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon flaky sea salt
- a little black pepper
- 1/4 cup Shredded Parmesan cheese, Elective
- Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil.
- Add Brussels sprouts and cook 12 minutes or until fork tender.
- Strain Brussels sprouts and allow to cool for 5-10 minutes.
- Pat Brussels sprouts dry with paper towels to remove excess moisture.
- Place the Brussels sprouts on a parchment-lined baking sheet and press each Brussels sprout with a glass to flatten it.
- Drizzle the Brussels sprouts with olive oil and white wine vinegar and sprinkle with salt and pepper.
- Sprinkle with Parmesan cheese, if using.
- Bake Brussels sprouts for 15-20 minutes or until crisp. Check occasionally to make sure they are not burning.
- Stores in the refrigerator for up to 3 days. Reheat in the oven, skillet or microwave, or use an air fryer for best reheating results.
