Roasted Shaved Brussels Sprouts

These roasted shaved Brussels sprouts are crispy, caramelized, and incredibly easy to make. Thinly shredded Brussels sprouts are tossed with olive oil, balsamic vinegar, and a touch of maple syrup, then roasted until the edges are golden and crisp.

Serve them as an easy fall side dish, add them to grain bowls and salads, or use them as a crispy topping for pasta and soup.

They're also a simple vegetable side for Thanksgiving or Christmas.

Ingredients

You only need a handful of simple ingredients to make these crispy shaved Brussels sprouts.

Brussels Sprouts: Use fresh Brussels sprouts and shred them finely using a food processor or sharp knife. The thin shreds create lots of edges that get crispy and caramelized in the oven.

Extra-Virgin Olive Oil: Helps the Brussels sprouts brown and crisp while roasting.

Maple Syrup: Just a small amount adds sweetness and helps balance the bitterness of the Brussels sprouts.

Balsamic Vinegar: Adds tanginess and a slightly sweet, rich flavor that pairs well with the maple.

How to Make This Recipe

Shredding the Brussels sprouts into thin pieces helps them develop lots of crispy, caramelized edges as they roast.

The full written recipe can be found in the recipe card below.

Step 1: Wash and dry the Brussels sprouts. Preheat the oven to 400℉.

Step 2: Add the Brussels sprouts to a food processor and pulse until finely shredded. A food processor makes this quick, but you can also thinly slice them with a sharp knife.

Step 3: Toss in a large bowl with olive oil, salt, pepper, maple syrup, and balsamic vinegar until evenly coated. Divide between two parchment-lined baking sheets and spread into an even, shallow layer.

Step 4: Bake for 15 minutes then toss and continue to bake for another 5-8 minutes. Keep a close eye on them during the last few minutes because the thin edges can brown quickly.

Substitutions & Additions

Maple Syrup: Agave can be used instead, or you can leave out the sweetener for a more savory version.

Balsamic Vinegar: Leave it out for simply seasoned roasted Brussels sprouts, or try fresh lemon juice for a brighter flavor.

Add garlic: Toss the sprouts with garlic powder before roasting. I'd use garlic powder rather than fresh garlic because those tiny pieces could burn during the high-heat roast.

Add some heat: Sprinkle in red pepper flakes for a sweet, tangy, and spicy version.

Add a finishing touch: Try toasted pecans or walnuts, dried cranberries, or a sprinkle of vegan parmesan after roasting.

Serving Ideas

These crispy Brussels sprouts work as an easy side dish, but I also love using them to add texture to pasta, grain bowls, soups, and salads.

• As a topping: These crispy Brussels sprouts are delicious over my creamy silken tofu pasta, where they add a crispy contrast to the smooth sauce. You can also sprinkle them over a warm bowl of butternut squash soup for extra texture.
• With dinner: Serve them alongside your favorite plant-based protein with almond milk mashed potatoes for an easy fall dinner.
• For the holidays: Add these Brussels sprouts to your Thanksgiving or Christmas table alongside classic vegan stuffing. They also pair well with a creamy vegan green bean casserole and your favorite plant-based holiday main.
• In salads and grain bowls: Add them to quinoa, farro, or rice bowls or toss them into a fall salad with apples, dried cranberries, and sweet potato. Drizzle everything with my apple cider vinaigrette.

Tips & Tricks

Dry the Brussels sprouts thoroughly. After washing, make sure they're completely dry before shredding. Excess moisture can cause them to steam instead of roast.

Don't overcrowd the baking sheets. Divide the shredded Brussels sprouts between two trays and spread them into a thin, even layer. Giving them plenty of space is key for getting those crispy edges.

Short on time? Look for pre-shredded Brussels sprouts at the grocery store. Trader Joe's often carries them, which makes this recipe especially quick to throw together.

Keep an eye on them toward the end. Because the Brussels sprouts are shredded so finely, the edges can go from perfectly crispy to burnt pretty quickly. Start checking them during the last few minutes of roasting.

Storage and Make Ahead

Storage: These roasted Brussels sprouts are best served immediately while the edges are still crispy. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F oven for 5-7 minutes, or until warmed through and crispy. Keep an eye on them since the thin edges can burn quickly. I don't recommend microwaving them if you want to maintain their crispy texture.

Make ahead: You can shred the fresh Brussels sprouts ahead of time and refrigerate them until you're ready to roast. For the crispiest results, wait to add the oil, maple syrup, balsamic vinegar, and seasonings until just before roasting.

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