I bought a giant bag of brussell sprouts, and used half of them to make Roasted Brussel Sprouts and Mushrooms. I decided to try something different with the remaining ones. I actually like these a lot- it’s worth the extra work to shred them. The brussel sprouts come out crunchy, which I find hard to do with the cabbage family.
Ingredients12 brussel sprouts, shredded (I cut them in half lengthwise, then into thin strips) 2 tbsp olive oil 1 tsp balsamic vinegar 1/4 tsp salt 1/4 tsp ground black pepper 1/4 cup craisins 1/4 cup walnuts 4 cloves garlic, slivered
1. Line a 9-inch x 13-inch roasting pan with foil. Add all the ingredients to the pan and toss well. Roast at 400 F for 20 min, stirring halfway through. Serve hot.