Shaved Brussels sprouts is one of my favorite ways to prepare Brussels sprouts. Shredded, quickly stir-fried in a hot pan, add a little garlic, some lemon juice, and you have a quick and easy side dish! Perfect to serve with pork, chicken, or turkey. Slicing the Brussels sprouts can be a bit laborious; if you have a food processor with a slicing blade, this would be a good way to make use of it.
Why are these ridiculously easy brussels sprouts so good? First they're coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances their nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves.
Our current go-to way to do Brussels sprouts! Shredded super thin, roasted until crispy, and topped with lots of parmesan cheese. They're so good and as easy as a cooked veggie side dish can be. I do this quick-and-easy stovetop method for a charred Brussels sprout, and this bacon-braised recipe is fancy restaurant quality, but I love the hands-off feel of an oven method.
By: Author Natalie Perry. As in Brussels, the city. And the B is always capitalized.