Back in the day the only way I ever had Brussels sprouts were boiled. Not very appetizing! These on the other hand are so crispy and crunchy, they almost taste like a potato chip! Even my four year old asked for seconds. I honestly couldn’t believe it.
This dish is so easy to make too. If you’re short on time, you can buy the Brussels sprouts already shredded. All you have left to do is toss them in some coconut oil and salt and roast them.
SERVING SUGGESTIONS
You can easily turn these into a whole meal. Add some bacon or sausage before putting in in the oven. Some cubed sweet potatoes would be great too! In the meantime scramble some eggs and serve together for a hearty breakfast dish.
These are great as a side dish and works well with just about anything fish or meat.
Here are some recipe ideas
COOKING TIPS
- Shredding the Brussels sprouts is relatively easy with the right tools. I used a mandolin for these but you can also put them in a food processor
- If you’re really short on time, buy them pre shaved.
- Make sure they are dry before coating them an oil. This will help them get extra crispy.
- It’s best to put the shaved Brussels sprouts in a bowl and pour the oil over it. Toss well so that each one is coated.
- You want the oven to be hot. Once it’s at ??, put the Brussels sprouts in the oven.
- Half way through the cooking shake them up so that they crisp evenly.
Whole30 Crispy Brussel Sprouts
Ingredients
- 4 cups (10oz) shredded brussels sprouts
- 4 tbsp coconut oil
- salt and pepper
Instructions
- Turn oven on to 375F.
- Shred the Brussels sprouts in your food processor or with a mandolin. You can also do it by hand with a knife but that will take a bit longer. Easiest is to buy them already shredded.
- Toss them in the coocnt oil and season with salt and pepper.
- Spread out onto baking shape and bake for about 15 minutes or until crispy. That's it!
SHOP PRODUCTS AND INGREDIENTS
