Crispy shaved Brussels sprouts with a balsamic glaze are the perfect side dish. They are roasted in the oven at a high temperature, and they come out crispy, crunchy, and golden brown. I toss them with salty feta cheese and finish them off with a drizzle of sweet and tangy balsamic glaze. If you are not fans of Brussels sprouts, I ask you to give this recipe a try. I can’t promise you’ll love them, but I know you won’t hate them! The recipe only calls for three ingredients, so it’s simple and easy to make.
Here’s what you need to make crispy shaved Brussels sprouts:
Brussels Sprouts-
1-2 bags of shaved Brussels sprouts. One bag can be enough for four people, each having one serving. If you want to be sure there is ample, I would make two bags. You can find shaved Brussels sprouts in the produce section of most grocery stores. I usually get mine from Trader Joe’s. You also have the option to buy whole Brussels sprouts and shred them yourself using a food processor or mandolin.
Feta Cheese-
4 oz. Crumbled Feta Cheese. The amount is really up to you and doesn’t have to be exact. You can use more or less depending on your taste buds. Feta cheese can easily be found in many local stores. It comes pre-crumbled or in block form. Either is fine. If you buy it in block form, be sure to crumble it into small pieces before adding it to the dish. Looking for another cheese to use? Goat cheese would be a great substitute. I’ve also used parmesan cheese and that is delicious as well.
Balsamic Glaze-
Drizzle of Balsamic Glaze over the top of the Roasted Brussels sprouts. About one tablespoon or so. This glaze is not the same as balsamic vinegar. It has a thick consistency and is much sweeter than the vinegar version. You will find it in the same section as all the vinegars. I’ve tried several different brands, which are all tasty. Rachel Ray makes one that I like, as well as Trader Joe’s. In a pinch, you could use a splash of balsamic vinegar, but it would not taste the same. The glaze offers a tangy flavor that really adds to the dish.
Olive Oil-
2 tablespoons of extra-virgin olive oil. I don’t usually measure the oil; I drizzle it over the top of the sprouts, toss, and make sure they are evenly coated. You could also use avocado oil or vegetable oil.
How to make crispy shredded Brussels sprouts:
Prep
Begin by preheating the oven to 425 degrees. Add the sprouts to a large rimmed baking sheet. My kids don’t love the big core pieces so I take the time to separate the outer leaves from the core and I thinly slice the core pieces so they are more like the shaved pieces. You do not have to do this step. The core pieces tend to be thin enough that they brown up nicely in the oven.
Once you’ve done this, add them to the prepared baking sheet. Drizzle about 1-2 tablespoons of olive oil over the top of the sprouts and season with some kosher salt and black pepper. I only add salt and pepper before cooking, but you could add other spices like garlic powder or oregano for more flavor. Toss so they are evenly coated with the oil. Spread the sprouts out so they are in a single layer. If using two bags, you will probably have to use two baking sheets because you don’t want to crowd the Brussels sprouts, otherwise they will steam instead of roast.
How to prep whole Brussels sprouts using a food processor:
If you didn’t buy the pre-shaved sprouts and you bought the whole ones here’s the best way to prep them. Sort through the sprouts. Trim the stems and peel off any loose leaves that are brown. Using a sharp knife, slice the sprouts in half. Attach the slicing blade or shredding disc of the food processor. Place the halved sprouts in the feed tube of the processor and continue until all the sprouts are shaved.
Roast
Once the oven has come to 425 degrees, put the baking sheet on the middle rack in the oven and roast for 15-30 minutes. I know that is a huge time gap, but oven temperatures can vary and you will get different results. Sometimes they brown faster and I have ended up with very browned almost burnt Brussels sprouts. So I roast them for 15 minutes and stir them so they can cook evenly. The ones along the edge of the pan tend to brown faster so just be sure to give them a good stir and you should be fine. Return the pan to the oven and continue cooking until the sprouts are crispy and brown.
Finish and Serve
Remove from the oven. If you want to serve straight from the pan finish the recipe by adding the feta cheese and drizzle with the balsamic glaze. They are ready to eat! If you are looking for a nicer presentation, add the roasted Brussels sprouts to a serving bowl or dish and then top with feta cheese and balsamic glaze. This may become your new favorite side dish. To all the Brussels sprout haters I think this dish might change your mind. I know it certainly changed mine! I can eat an entire bowl of these on my own.
The next time you are looking for the best side dish look no further! This is my favorite way to serve Brussels sprouts. If you make this recipe, please comment below and let me know what you think!
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Crispy Shaved Brussels Sprouts with Balsamic Glaze
Shaved Brussels sprouts are roasted until golden brown and crispy. Then, they are tossed with feta cheese and topped with a drizzle of tangy balsamic glaze to make the perfect side dish.
Ingredients
- 1-2 bags of shaved Brussels sprouts *see note
- 4 oz. Feta Cheese, crumbled
- Drizzle of Balsamic Glaze about 1-2 tablespoons
Instructions
- Preheat oven to 425 degrees.
- Prep Brussels sprouts. Pour bags onto a baking sheet. If making two bags, you should use two baking sheets. *See the Note below for another option.
- Spread sprouts out evenly and drizzle with olive oil, salt, and pepper. Toss to evenly coat. Spread back out into an even layer.
- Baked at 425 degrees for 15-30 minutes until browned. Check on them halfway because they can burn! Stir and return to oven to finish cooking.
- Remove from oven and sprinkle feta cheese over the top
- Finish with a drizzle of balsamic glaze.
- Eat asap!
Notes
- You can also buy whole Brussels sprouts and shave them using a food processor, mandolin, or sharp knife.
- If you don’t want any big pieces of sprouts, you can slice the sprouts that are not just leaves. They look like the core of the sprout. I usually thinly slice these pieces.
- This recipe is written to be served straight from the baking sheet. If you would prefer a nicer presentation. Transfer the roasted Brussels sprouts to a serving dish, toss with the feta cheese, and then drizzle with the balsamic glaze.
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Nutrition Information:
Yield: 4 Serving Size: 4Amount Per Serving: Calories: 100Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 270mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 5g
**I have included an estimation of the nutrition information for this recipe. However always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
