Roasted Shaved Brussels Sprouts
Roasted shaved Brussels sprouts are a perfect side dish for any occasion. The Brussels sprouts are crispy on the exterior, delicate on the inside, and have a slight sweetness that comes out when they are roasted in the oven!
What are your views on Brussels sprouts? Do you like or dislike them? I’ve noticed that they’ve grown in popularity over the last several years, and I couldn’t be happier! Brussels sprouts are one of my favorite fall vegetables since they’re light and healthful while yet being hearty, and they go well with a variety of flavors. However, in my opinion, the secret to enjoying Brussels sprouts is to prepare them properly. No one wants more steamed or boiled sprouts because they’re bitter and have an unpleasant mushy texture.
Therefore, if you’re still on the fence regarding Brussels sprouts, try this recipe for roasted Shaved Brussels sprouts. When they’re done baking, the centers are golden brown and the exterior is crackly and crunchy. Even the greatest Brussels sprout skeptics can’t resist them when they’re seasoned with fresh garlic and onion powder.
In the United States, Brussels sprouts are in seasons from September to March, although they are available all year. They’re at their peak now that we’ve experienced our first frost. Cooler temperatures are beneficial to Brussels sprouts, as they are to other cabbage family members.
That’s why the sprouts you’ll find in supermarkets right now are sweeter than usual—they’re the sweetest of the year! Let’s get them roasted.
See also, Maple Roasted Brussels Sprouts, Vegan Brussels Sprouts Gratin and Roasted Brussel Sprout Stalk
Is It Brussels Or Brussels Sprouts?
As a matter of fact, what are they called? It’s actually Brussels sprouts, named after Belgium’s city. The “s” at the end tends to confuse folks for some reason. Perhaps it’s because it’s supposed to be Brussels sprouts? Now I’m curious: how do Belgians refer to Brussels sprouts? Is it just: sprouts? What is their preferred method of serving them?
It’s actually BRUSSELS sprouts, which I had to look up. The city, as in Brussels. It’s also worth noting that the B is usually capitalized.
However, when I speak it, I completely omit the S. However, I cannot ignore the fact that things must be spelled in a certain manner. Even if it’s a little awkward.
Why Will You Love This Recipe?
I’m sure you will love this recipe because:
- There is no bitterness in roasted Brussels sprouts because they are baked until just crisp.
- Sprouts that have been shaved or shredded and roasted on a baking sheet cook quickly.
- This is a simple but flavorful side dish that only requires a few ingredients.
- This is a great side dish for Thanksgiving, but it’s also great for regular dinners.
How To Make Roasted Shaved Brussels Sprouts?
It is very simple to cook roasted shaved Brussels sprouts in the oven. You will need the following ingredients:
Ingredients
- Brussels Sprouts
- Avocado oil
- Garlic
- Onion powder
- Salt
Directions
- Preheat the oven at 400 degrees F. Line a baking sheet with parchment paper. Spray or brush with oil. Set aside.
- Shave Brussels sprouts using a sharp knife or food processor.
- Transfer Brussels sprouts into a large bowl. Toss with avocado oil, add garlic, onion powder, and salt to taste. Mix completely to coat the Brussels sprouts.
- Spread Brussels sprouts in a thin layer on the prepared baking sheet and roast for 25 minutes or until Brussels sprouts edges are crispy and golden brown. Serve immediately.
Variations In Flavor That Are Delicious!
This classic recipe is my favorite, but Brussels sprouts may be used in a variety of ways. Seasonings can be changed, and tasty toppings and sauces can be added for unlimited combinations. Here are a few ideas to get you started.
- After roasting the sprouts, sprinkle them with a simple sauce of 2 tablespoons tahini, 2 tablespoons soy sauce, and 1 teaspoon maple syrup.
- For those who want their food a little spicier, try tossing your roasted sprouts with a simple dressing made from cayenne pepper, lime juice, maple syrup, and olive oil.
- Dry cranberries and Coconut bacon can be added to the finished sprouts.
- The pecans can be roasted along with brussels sprouts until fragrant and crunchy, making this the perfect Christmas side dish.
- When the sprouts are done cooking, sprinkle them with minced garlic and Vegan Parmesan cheese while they’re still hot.
Serving Suggestions
Roasted Brussels sprouts make an excellent side dish. Serve them as-is.
These roasted sprouts can be served as a meal on their own. Here are a few simple suggestions to get you started.
- Toss them in spaghetti or vegan mac and cheese.
- Serve with risotto.
- Place them in a grain bowl on top.
- Add them to a hearty fall salad and enjoy.
Storing Leftovers And Reheating Them
Roasted shaved Brussels sprouts are best served immediately after they’ve been cooked and cooled, but they can also be refrigerated or frozen.
- To Keep In Refrigerator: Refrigerate leftovers for up to 3 days in an airtight container.
- To Freeze: Freeze for up to three months in a freezer-safe container.
- To Reheat: Bake them at 400°F for a few minutes to re-crisp them. Take care not to get burned.
Notes
- A mandoline or knife can also be used to shred the Brussels sprouts, but I like using my food processor.
- Using a sharp knife, cut off the stem end of the Brussels sprouts to shave by hand. Make thin slices off of either half of the sprout by cutting it in half.
Other Roasted Vegetable Recipes
- Roasted White Sweet Potatoes
- Whole Roasted Cauliflower
- Mediterranean Roasted Vegetables
- Roasted Butternut Squash
- Air Fryer Roasted Beets
- Oven Roasted Zucchini and Squash
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Roasted Shaved Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons avocado oil
- 2 cloves fresh garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven at 400 degrees F. Line a baking sheet with parchment paper. Spray or brush with oil. Set aside.
- Shave Brussels sprouts using a sharp knife or food processor.
- Transfer Brussels sprouts into a large bowl. Toss with avocado oil, add garlic, onion powder, and salt to taste. Mix completely to coat the Brussels sprouts.
- Spread Brussels sprouts in a thin layer on the prepared baking sheet and roast for 25 minutes or until Brussels sprouts edges are crispy and golden brown. Serve immediately.
