Kalyn's Kitchen

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! 

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Shredded Roasted Brussels Sprouts with Almonds and Parmesan on serving plate

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!

Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan found on KalynsKitchen.com

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.)

  1. 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.
  2. 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.
  3. 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.)
  4. I roasted them without opening the oven for 10 minutes, and after that much time there were just a few browned edges.
  5. I turned them and continued to roast. Hard to tell in this next photo, but after 20 minutes there was more color.
  6. 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.)
  7. After 25 minutes, I had nicely browned edges on most of the brussels sprouts, and even the thicker pieces were nicely tender.
  8. I used coarsely grated parmesan cheese, which I thought was ideal for this.
  9. 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.
  10. 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

Shredded Roasted Brussels Sprouts with Almonds and Parmesan

Shredded Roasted Brussels Sprouts with Almonds and Parmesan

Yield 4 servings
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Shredded Roasted Brussels Sprouts with Almonds and Parmesan are a wonderful winter side dish.


  • 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


  1. Preheat oven to 400F/205C.
  2. 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.)
  3. Put shredded sprouts into a bowl.
  4. Whisk together the olive oil and balsamic vinegar, then toss the brussels sprouts with the oil-vinegar mixture.
  5. Season with a generous amount of fresh ground black pepper and some salt.
  6. Brush a roasting pan with 1 tsp. of olive oil and arrange the brussels sprouts on the pan in a single layer.
  7. Roast until the brussels sprouts are nicely browned on the edges and tender, about 25 minutes. I turned them about every 10 minutes.
  8. 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.
  9. 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.
  10. 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

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    52 Comments on “Shredded Roasted Brussels Sprouts with Almonds and Parmesan”

  1. 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!

  2. 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.

  3. 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.

  4. This recipe sounds so delicious- and perfect for the big T-day. Roasting those little babies makes them so sweet.

  5. I love that you shredded them! Brilliant idea.

  6. 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!

  7. What a great way to fix brussel sprouts! I will have to try that tonight.

    Thanks for sharing.

  8. fI have tried and I have tried and I have tried to like Brussel Sprouts. I'll give em one more chance with this recipe. 🙂

  9. 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!

  10. How do you think you could combine the roasted brussel sprout recipe with the roasted butternut squash recipe?

  11. 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?

  12. 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

  13. Off the subject but do you have nutritional information about the whole wheat olive oil bread?

  14. 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…

  15. 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.

  16. 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!

  17. My daughter and the sprouts at the Foodbuzz Festival have made me into a believer.

  18. 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.

  19. 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!).

  20. I can see why you would eat this delicious dish for lunch, it goes on to my "must try" list.