Many shaved brussels sprouts recipes yield fresh and crunchy, autumnal salads — but here, shredding this fall-favorite vegetable is the secret to an amazing roasted brussels sprout side. Tossing the shaved brussels sprouts in olive oil and popping them in a hot oven will give you golden, crispy, caramelized goodness that you won’t get from roasting whole or halved sprouts. With a sprinkling of salt and pepper and a hit of savory Parmesan cheese, this super-simple roasted vegetable side is packed with flavor.
Shredded Parmesan Brussels Sprouts
By Melissa Rubel Jacobson for Food & Wine, updated February 27, 2025
INGREDIENTS
- 3 pounds brussels sprouts (trimmed)
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Freshly groundblack pepper
- 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
- Preheat the oven to 425°F.
- In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts.
- On 2 large, rimmed baking sheets, toss the brussels sprouts with the olive oil, season with salt and pepper, and spread in an even layer.
- Roast in the oven for 30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting.
- Sprinkle with the Parmesan cheese, toss, and bake for 1 more minute, or until the cheese is melted. Transfer the brussels sprouts to a bowl and serve.
Notes from the Food & Wine Test Kitchen: For crispy-edged brussels sprouts, there are two things to keep in mind: heat and space. To start, make sure not to overcrowd the pan; this recipe calls for three pounds of sprouts, which take up a lot of space when shredded, so you’ll need to use two large sheet pans to accommodate them all. Take care to spread them evenly so they roast consistently and become caramelized around the edges, rather than steaming and becoming mushy. Next, you’ll want your oven to be nice and hot — 425°F — and remember to both stir the sprouts and rotate the pans halfway through baking, which will ensure every side of the sprouts gets exposed to adequate heat.
Make ahead: The brussels sprouts can be baked up to two hours ahead; just rewarm them before serving.
