Roasted Shredded Brussels Sprouts
Roasted Shredded Brussels Sprouts are a wonderful winter side dish, and we added flavor with toasted almonds and Parmesan! And this easy shredded Brussels Sprouts recipe is low-carb, Keto, and gluten-free, so don’t make them just for Thanksgiving.
PIN the Shredded Brussels Sprouts to try them later!
After roasted Brussels Sprouts turned me into a Brussels Sprouts fan, I started paying more attention to how people cook the little guys, and noticed Brussels Sprouts being shredded into thin strips. And since I love the leaves that fall off and get extra crispy when you’re roasting Brussels Sprouts, I decided to try roasting some shredded Brussels Sprouts and see how they turned out.
And I’d say these Roasted Shredded Brussels Sprouts were definitely a success, since I ate the entire bowl for lunch when I first tested the recipe! And after I’d been making these for a few years I gave this recipe a photo update and I’m also sharing my tips for shredding the Brussels Sprouts.
I realize that some families have very determined Brussels Sprouts haters but I hope you’ll try this if people in your family have learned about the deliciousness of roasted Brussels Sprouts.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- brussels sprouts
- Olive Oil (affiliate link)
- white balsamic vinegar (affiliate link)
- salt and pepper
- Parmesan cheese
- slivered almonds
How I cut up the shredded Brussels Sprouts:
I used a food processor to shred apart the Brussels Sprouts when I first made these, but some always got sliced the wrong way and didn’t separate. Now I’ve decided that cutting them by hand is best. Use these steps:
- First cut off the stem end of each Brussels Sprout and take off any discolored or loose outer leaves.
- Cut each one into fourths, making sure to cut down through the core.
- Then line up two quarters and slice crosswise, cutting it into four or five slices.
- Of course, if this is absolutely NOT HAPPENING at your house and you need to use the food processor, that’s up to you!
How low in carbs are the shredded Brussels Sprouts?
These amazing Brussels Sprouts that are shredded apart and then roasted and served with almonds and Parmesan have only about 7 net carbs per serving!
Can the shredded Brussels Sprouts be made ahead?
You can definitely shred the Brussels Sprouts in advance and store then in a air-tight container or bag in the fridge, but they need to be roasted right before you serve them.
Another way to use shredded Brussels Sprouts:
Another recipe that’s a hit with even some of the Brussels Sprouts avoiders in my family is this amazing Brussels Sprouts Salad with Bacon, Almonds, and Parmesan!
Do Brussels Sprouts smell bad when they’re cooking?
When they are boiled or cooked too long it’s true Brussels Sprouts can have kind of an unpleasant smell. But when they are quickly cooked by roasting or pan-frying they don’t have a bad smell at all.
Want more Brussels Sprouts Recipes?
Check out Keto Brussels Sprouts Recipes for more tasty options.
How to make Roasted Shredded Brussels Sprouts:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 400F/205C.
- For Thanksgiving, I’d shred the Brussels Sprouts earlier in the day so they’re ready to roast when you take the turkey out. See my tips above for cutting them up with a knife (or use a food processor if that’s the only way you can get this done.)
- Mix together olive oil and white balsamic vinegar.
- Toss the shredded sprouts with olive oil-balsamic mixture, along with a generous amount of fresh ground black pepper and a little salt.
- Then spread them out on a roasting pan that you brushed with a little olive oil.
- 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 next photo, but after 20 minutes there was more color.
- I wanted them a little darker than this so I put my Brussels Sprouts back in for 5 more minutes.
- While they went a few more minutes, 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 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!
Roasted Shredded Brussels Sprouts
Roasted Shredded Brussels Sprouts are a wonderful winter side dish and we made them a bit more special by adding toasted almonds and Parmesan!.
Ingredients
- 1 lb. brussels sprouts (or a bit more)
- 1 1/2 T olive oil plus about 1-2 tsp. for brushing roasting pan
- 1 tsp. white balsamic vinegar (or more)
- salt and fresh ground black pepper to taste
- 3 T coarsely grated Parmesan cheese
- 3 T toasted slivered almonds
Instructions
- Preheat oven to 400F/205C.
- Trim the stem end from Brussels Sprouts and remove discolored or loose outer leaves, then cut each one through the core into quarters. Line up two pieces and cut crosswise into four or five pieces. (You can also use the food processor, although it is hard to get them evenly sliced.)
- Whisk together the olive oil and white balsamic vinegar, then toss the Brussels Sprouts with the oil-vinegar mixture.
- 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 Brussels Sprouts on the pan in a single layer (as much as possible).
- 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're 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.
Notes
Normally a pound of vegetables will serve four people, but these shrink up a bit when they’re roasting, so for four people I'd use slightly more than a pound if you have that many.
Recipe created by Kalyn.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 82Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 215mgCarbohydrates 10gFiber 3gSugar 2gProtein 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Brussels sprouts are a wonderful low-carb vegetable, and the Shredded Brussels Sprouts are a great side dish for low-carb and Keto eating plans. They’re also suitable for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Brussels Sprouts to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for Brussels Sprouts that were shredded apart and then roasted was posted in 2009 and I’ve made it many times since then! It was updated with new photos in 2021, and was last updated with more information in 2024.
50 Comments on “Roasted Shredded Brussels Sprouts”
Is there another vinegar I can substitute for the white balsamic? That is probably one of the only vinegars that I do not buy. Also, roughly how much s&p do you normally use when you make this recipe? Thanks!
If you have regular balsamic that will definitely work. Or use white wine vinegar with a touch of sweetener. I don’t ever measure the salt and pepper, just grind some on. But I always remind myself, people can always add more!
I would love to make this but does the turkey stay hot after sitting out for 40 minutes? Thank you for the recipe.
If you cut the Brussels Sprouts in advance like I suggested it’s going to be 25 minutes. In my family we cut up the turkey meat in the roaster and put it back in the oven if sides aren’t quite ready. But even if you don’t make it for Thanksgiving I hope you’ll try it!
Very nice, almonds work especially well.
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.
Do you think this can this be done ahead of time for a dinner party?
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.
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?
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!
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.
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!
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!
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!!!
Amy, I think Thanksgiving week is the time to be a little decadent! Thanks!
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!
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
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!)
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…
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!
These were so delicious! I actually made a vegan version and posted about it on my site today. Thank you for the great recipe!
I love brussels sprouts! I don't know why I never thought to roast them, but I'm going to try it soon!
Love your idea of adding jicama and apples! So glad it was a hit.
Made this tonight with added jicama and apples…OUT of this world! Cannot wait to make it again
I will try making this for sure. I am new to the brussel sprout world, but husband LOVES them!
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!
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.
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!
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.
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!
This looks yummy!
I have tried and I have tried and I have tried to like Brussel Sprouts. I'll give em one more chance with this recipe. 🙂
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!
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.
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.
This recipe sounds so delicious- and perfect for the big T-day. Roasting those little babies makes them so sweet.
I love that you shredded them! Brilliant idea.
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!
What a great way to fix brussel sprouts! I will have to try that tonight.
Thanks for sharing.
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!
How do you think you could combine the roasted brussel sprout recipe with the roasted butternut squash recipe?
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?
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
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…
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.
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!
My daughter and the sprouts at the Foodbuzz Festival have made me into a believer.
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.
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!).
I can see why you would eat this delicious dish for lunch, it goes on to my "must try" list.