Roasted Shaved Brussels Sprouts
Crispy roasted shaved Brussels sprouts tossed with balsamic vinegar and maple syrup. An easy fall side dish with caramelized, crispy edges.
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Servings: 6
Ingredients
- 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
Instructions
- Preheat the oven to 400℉.
- 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!
Notes
Important Note: 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.
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.
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