These Roasted Shaved Brussels Sprouts are crispy, caramelized, and incredibly easy to make! This is the perfect side dish for a simple dinner, as a topping, or served at your Thanksgiving feast.
Do you ever find yourself making the same side dishes over and over again? I often find myself circling back to my trusty side dishes every time I cook dinner.
But I recently discovered shredded Brussels sprouts and decided to roast some in the oven one day and fell in love.
This will be your new favorite vegetable side dish of the fall season!
This roasted vegetable recipe can be served as part of a holiday feast, or as a side dish to your favorite fall recipes.
Whether you're a Brussels sprouts hater or lover, I urge you to give this fun and tasty side dish a try!
These Brussels sprouts are prepared by finely shredding them in a food processor before tossing them with minimal ingredients and roasting them until crispy golden perfection. Easy to make, crispy, and delicious!
Brussels Sprouts: The main ingredient! Use a food processor or a sharp knife and shred until fine!
Extra-Virgin Olive Oil: Use a good quality of extra-virgin olive oil for the best results. Oil is needed to help crisp up the shredded Brussels sprouts.
Maple Syrup: For a hint of sweetness!
Balsamic Vinegar: Balsamic is a mix of sweet and sour and adds a wonderful flavor to the Brussels sprouts.
Kosher Salt & Pepper: Seasoning! Garlic powder, onion powder, and ground mustard would be delicious as well.
Having a food processor will make these shredded Brussels sprouts fast and easy.
If you don't have one, you can use a good quality sharp knife to shred them.
How to Make This Recipe
With a few simple steps, you can have a golden brown and crispy new vegetable to add to your side dish rotation!
The full written recipe can be found in the recipe card below.
Preheat the oven to 400F.
Step 1: Wash and dry the Brussels sprouts.
Step 2: Add the Brussels sprouts to a food processor and pulse until shredded.
Step 3: Toss in a large bowl with olive oil, salt, pepper, maple syrup, and balsamic vinegar until evenly coated. Spread evenly onto two separate parchment-lined baking trays.
Step 4: Bake for 15 minutes then toss and continue to bake for another 5-8 minutes or until they are as crispy as desired.
Substitutions & Additions
Brussels Sprouts: You want to use fresh Brussels sprouts here not frozen!
Maple Syrup: Pure maple syrup is best. Agave and brown sugar could work as well. I don't recommend using pancake syrup.
Balsamic Vinegar: Simply omit. Brussels sprouts are delicious with just salt and pepper.
These crispy vegan Brussels sprouts are wonderful with a wide variety of different dishes! Try them on pasta, grain bowls, salads, and more.
As a topping: I love serving these shaved Brussels sprouts as a topping for Silken Tofu Pasta or Butternut Squash Soup. It would also be really tasty on a pizza or flatbread.
As a side dish: Serve with mashed potatoes, baked tofu, roasted squash, roasted carrots, and so much more! It's the perfect side dish for Thanksgiving or Christmas dinner.
In a grain bowl: Serve with a plant-based protein and a grain like quinoa or rice.
In a salad: Toss with lettuce, apple, dried cranberries, and sweet potato and pair it with some Maple Dijon Dressing for a delicious fall salad.
Tips & Tricks
Recipes like this one are easy to customize and change but here are a few tips to keep in mind when making these vegan shredded Brussels.
Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Short on time? Trader Joe's has pre-shredded Brussels sprouts! Check your local grocery store as well.
Use two baking trays. Aim for an even, shallow layer of shaved Brussels sprouts to avoid overcrowding. This will help them roast and get crispy.
Keep an eye on the sprouts! They burn quickly if you're not keeping a watch. Every oven is different so check on them very often, especially during the last 5 minutes.
Storage: These roasted Brussels sprouts are best served immediately but will last in the fridge in an airtight container for up to 3 days.
Reheating: Preheat the oven to 350F and heat for 5-7 minutes or until crispy. Be careful though- they burn quickly! I don't recommend using a microwave to reheat this side dish.
Frequently Asked Questions
Use a food processor to shred Brussels sprouts or you can use a sharp knife and cut the Brussels sprouts in half lengthwise and then place the cut side down and thinly slice crosswise to create shreds.
They lose crispiness once cooled and stored in the fridge. But you can save time by shredding the Brussels ahead of time.
If you crowd the baking sheet, the Brussels sprouts will steam instead of get crispy.
No, this recipe only works with fresh.
More Thanksgiving Side Dish Recipes
Roasted Shaved Brussels Sprouts
- 24 ounces Brussels Sprouts
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Kosher Salt see note
- 1 teaspoon Black Pepper
- 1 tablespoon Maple Syrup
- 1 tablespoon Balsamic Vinegar
- Preheat the oven to 400F.
- Add the brussels sprouts to a food processor and pulse until shredded.
- Toss in a large bowl with olive oil, salt, pepper, maple syrup, and balsamic vinegar until evenly coated.
- Spread evenly onto two separate parchment-lined baking trays. I recommend dividing the shredded Brussels onto two baking trays instead of one to ensure they crisp up instead of getting soggy.
- Bake for 15 minutes then toss and continue to bake for another 5-8 minutes or until they are as crispy as desired.
- Taste and adjust salt and pepper.
- Serve as a side dish and enjoy!
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