Shredded Parmesan Brussels Sprouts

I've suggested something like this before, but I thought it was time to post another Brussels sprouts recipe. Even if you don't think you like them, try this. You might be surprised. It's a great way to get your kids to try them also.


Shredded Parmesan Brussels Sprouts
Makes eight servings.
From Food & Wine.


3 pounds brussels sprouts, trimmed
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese

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.