Roasted Shredded Brussel Sprouts

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.


12 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.


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