Yields: 4 -6 servings Prep Time: 15 minutes Total Time: 45 minutes
These Brussels sprout ribbons are part crunchy and part soft, mixing together for a perfect texture. Roasting with lemon, garlic and olive oil brings out a depth in flavor and when combined with the roasted Brussels sprout ribbons, it’s a winner all around!
1 pound whole Brussels sprouts
3 tablespoons olive oil
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon fresh lemon juice
1 teaspoon salt.
1. Preheat oven to 400 degrees Fahrenheit.
2. Using a food processor shredding or slicing blade, place the Brussels sprouts in one by one (according to directions) and continue until all sprouts are shredded.
3. Mix together olive oil, minced garlic, lemon juice and salt in a bowl.
4. On a parchment paper lined baking pan, spread the shredded Brussels sprout ribbons out evenly.
5. Pour the olive oil mixture over the spread out sprouts. Using your hands, massage dressing into the Brussels sprouts, coating evenly.
6. Bake at 400 degrees for 30-35 minutes total, turning with a spatula half way through (about 15 minutes).
7. Remove from oven and enjoy!
This was one of those recipes that I had an idea for the outcome, and it turned out completely different – and worked wonderfully! I had imagined Brussels sprout crisps, and yet the way the ribbons worked, part of them were crispy and part were still a little soft.
The flavor combination was perfect, thumbs up from the peanut gallery (a.k.a. the little peanuts running around eating my food while I tried to photograph)! Seriously, you may notice as the pictures go on, the amount of Brussels sprouts decreases with each photo.
Admittedly, I was hard-pressed to stop them. I mean, geez, they are fighting me to eat Brussels sprouts. Kind of seems like everything I work for wrapped up in a bowl of deliciously savory roasted vegetables – too good to be true! So, I let them eat.
This recipe is so easy to whip up, as long as you have a food processor. Aside from that component, it is simply mixing the dressing, tossing it together and roasting.
I tested it out on extended family, too (thank you for those of you that tasted!). Again, flavor profile was right on. My dad commented on how he didn’t know how to eat them, as it was harder for them to stay on a fork. I actually totally understand his perspective. I wasn’t sure how to serve, as originally, I had thought they would be crisps. But there wasn't a problem eating once we tasted them. Even my little ones were digging in with spoons!
They are a unique way to cook up Brussels sprouts that enhance the texture of these little cabbages - great alone or also as a complement to another side or main dish. The garlic and lemon really make them!
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