Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and finely shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: Red pepper flakes for a touch of heat
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the shredded Brussels sprouts with olive oil, minced garlic, Parmesan cheese, salt, and pepper. Add red pepper flakes if desired.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Roast for 12-15 minutes, or until the Brussels sprouts are tender and crispy, tossing halfway through.
- Serve immediately and enjoy!
Notes
For extra crispy Brussels sprouts, avoid overcrowding the baking sheet. If necessary, use two baking sheets. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness. You can substitute Pecorino Romano cheese for Parmesan cheese for a sharper flavor. A squeeze of lemon juice after roasting adds brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg