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Shaved brussel sprouts
Sarah Erickson

Shredded Brussels Sprouts Recipe with Crispy Bacon

Roasted brussels sprouts tossed in a tangy and bright lemon thyme vinaigrette.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Shredded Brussels Sprouts
  • 2 pounds of brussels sprouts thinly sliced/shaved
  • 1/3 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup roasted marcona almonds
  • 1/4 cup pecorino cheese
  • 1/2 pomegranate arils only
  • 6 slices of bacon cooked and chopped
Lemon Thyme Shallot Vinaigrette
  • 1 shallot
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 2 TBS maple syrup
  • 1 tsp dijon mustard
  • 1 TBS thyme leaves
  • 1 tsp salt
  • 1/2 tsp pepper

Method
 

Brussels Sprouts
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper. Add shaved brussels sprouts, olive oil, salt and pepper. Toss until evenly coated, using hands. Spread evenly on the baking sheet. Note: You may want to use two baking sheets to speed up the cook time and help the brussel sprouts to get nice and caramelized.
  3. Bake for 15 minutes, give a good stir and return to the oven. Repeat every 5-7 minutes until evenly cooked and to your liking. The charred bits mean lots of flavor!
  4. Arrange on a platter, add vinaigrette and stir to fully combine.
  5. Top with remaining ingredients and enjoy!
Lemon Thyme Shallot Vinaigrette
  1. Put shallot, garlic and olive oil in a small baking dish and cover with foil. Place in the oven with the brussels sprouts and cook until roasted but not burned, about 20-25 minutes.
  2. Remove from the oven and allow to cool slightly. Once cooled, add the garlic/shallot/olive mixture and all remaining dressing ingredients to a food processor or blender. Blend until fully combined!

Notes

Storage:
Unlike a tender lettuce salad, the hearty texture of sliced then roasted Brussels sprouts holds up well when dressed and stored. Tightly cover leftover dressed sprouts and refrigerate for 3-4 days without compromising quality or taste. In fact, allowing time for the bright flavors of the lemon thyme vinaigrette to permeate the crispy brussels usually enhances the flavor after a day. The caramelized roasted shreds almost act more like a cooked vegetable than a delicate salad when it comes to preserving texture. When ready to enjoy leftovers, let the dressed sprouts come to room temperature or enjoy them chilled. The roasted shreds retain their satisfying crunchiness and absorb the vinaigrette beautifully during storage. Feeling the layers of flavors deepen over time, this versatile Brussels "salad" keeps and even improves for several days post roast.