Roasted Shredded Brussels Sprouts

Step 1

Preheat oven to 400˚F.

Step 2

Using the slicer attachment on a food processor, a mandoline, a box grater, or a knife, slice brussels sprouts thinly. You can also purchase pre-shredded brussels sprouts at many grocery stores.

Step 3

Toss the brussels sprouts and shallots really well with the olive oil, dijon, onion and garlic powder, salt and pepper. It’s easiest to use your hands to make sure the sprouts are well coated.

Step 4

Divide the mixture between 2 large baking sheets and spread in an even layer. Don’t overcrowd the pan. Bake for about 40 minutes total. After the first 15 minutes, stir the sprouts every 5 or so minutes to prevent burning. This ensures that all of the sprouts will get nice and crispy.

Step 5

While the sprouts are in the oven, add pine nuts to a small pan over medium-low heat. Toast, stirring often, for about 5 minutes, until lightly browned and fragrant. Keep a very close eye on them – they burn easily! Take them off the heat when they are light golden brown and they will continue to cook off the heat.

Step 6

Remove the brussels sprouts from the oven and transfer to a large platter. Drizzle with honey and lemon juice, then top with parmesan, lemon zest and toasted pine nuts.