Accidental Locavore Recipe for Shredded Brussels Sprouts With Parmesan

Accidental Locavore Shredded Brussels SproutsThe Accidental Locavore is a big fan of Brussels sprouts. Even if you’re not, this recipe may make you think differently about those little green cabbages (and remember, they’re really good for you). This is a recipe I got from Food & Wine and adapted to serve 2, it’s easy and quick.

  • 10-12 Brussels sprouts, stems trimmed
  • 1/8 cup good olive oil (enough to toss the sprouts in)
  • Salt and pepper to taste
  • 1/8 cup grated Parmesan cheese (I used shaved Parmesan)

Preheat the oven to 425 degrees. In a food processor with a slicing blade, shred the Brussels sprouts. On a large baking sheet, toss the sprouts with the olive oil, salt and pepper and spread in an even layer. Roast for about 15 minutes until they’re tender and starting to brown. Toss with the cheese and bake for another minute to let the cheese melt. Serve and enjoy!

My verdict: really delicious, even though the Locavore (almost) followed the directions and overcooked them. Remember, if you’re cooking something and you really start to smell it, it’s probably burnt. I put them on a timer for 18 minutes and about 15 minutes into it was smelling roasted sprouts. I pulled them out about a minute too late, they weren’t burnt, but the ones along the edge of the pan were very brown. Still tasted great! It may have been that the blade on my food processor was too thin, so cooked a lot faster. Another note, if you like Brussels sprouts, you probably don’t need the Parmesan. A squirt of lemon juice would be enough. However, the next time I make them I may cut up some bacon into ¼” strips and toss that in. What do you think?



1 thought on “Accidental Locavore Recipe for Shredded Brussels Sprouts With Parmesan”

  1. Do not like brussel sprouts. Do not have a food processor. I am lucky to have one decent knife. Because I trust you and am always willing to accept your encouragement to go beyond my steamed vegetables with coconut oli, I will make this recipe. Will report back on this

    Many thanks,
    Carol Segrave

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.