Shredded Roasted Brussels Sprouts with Almonds and Parmesan
Shredded Roasted Brussels Sprouts with Almonds and Parmesan are a wonderful winter side dish, so don’t make them just for Thanksgiving. And this easy side dish is low-carb, Keto, and gluten-free!
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 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 Roasted Brussels Sprouts with Almonds and Parmesan are seriously amazing. And since today officially starts the Countdown to Thanksgiving, I’m recommending this recipe as a Thanksgiving side dish. But don’t save them just for Thanksgiving, please try these for dinner soon!
How to Make Shredded Roasted Brussels Sprouts with Almonds and Parmesan:
(This is just a summary of the steps shown in the photos; scroll down for complete recipe.)
- 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. (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 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 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!
More Thanksgiving-Worthy Brussels Sprouts:
Roasted Brussels Sprouts with Pecans and Gorgonzola 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
Brussels Sprouts Gratin with Swiss and Parmesan ~ KalynsKitchen
- 1 lb. brussels sprouts (or a bit more if you have them)
- 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
- 2 T coarsely grated Parmesan cheese
- 2 T toasted slivered almonds
- 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.
- 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 for four people I'd use slightly more than a pound if you have that many brussels sprouts.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Brussels sprouts are a wonderfully low-carb vegetable, as well as being one of the world’s healthiest foods, and Shredded Roasted Brussels Sprouts with Almonds and Parmesan are a great side dish for any phase of the original South Beach Diet and also suitable for other low-carb eating plans. This would be Paleo if you omit the Parmesan.
Find More Recipes Like This One:
Use Brussels Sprouts to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.