Shredded Parmesan Brussels Sprouts

1. 1

   Preheat the oven to 425.

2. 2

   In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts.

3. 3

   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.

4. 4

   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.

5. 5

   Sprinkle with the Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted.

6. 6

   Transfer the brussels sprouts to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.