Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 8
© Lucy Schaeffer

How to Make It

Step

Preheat the oven to 425°. 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.

Make Ahead

The brussels sprouts can be baked up to 2 hours ahead; rewarm them before serving.

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Aggregate Rating value: 5

Review Count: 1421

Worst Rating: 0

Best Rating: 5

Author Name: Nancy

Review Body: loved it

Review Rating: 5

Date Published: 2016-10-26