Dinner · Gluten Free · Salad

Shredded Brussels Sprouts

Lately, I have been buying Brussels sprouts and not have time to cook them before they turn woody. Today, I found a remedy! I think the best part of Brussels sprouts are the caramelized edges, why not make them ALL caramelized?!?!

1 lb brussel sprouts, trimmed
2 T olive oil
Pinch of kosher salt
3 cloves garlic, minced

Shred sprouts in a food processor with slicer attachment.
Toss in a bowl with olive oil, salt and garlic.
Spread in a single layer on a parchment lined baking sheet.
Bake in a 425 degree oven for 10-15 minutes until golden
Enjoy

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I served a cup with roasted chicken for dinner.

I made 2 lbs of sprouts because I needed to use them up, I plan to make a salad with it tomorrow
1 cup chilled roasted sprouts
1 cup spinach
1/2 cup diced roasted beets
1/2 cup chopped snap peas
1/4 cup shredded carrots
1 oz goat cheese
1 T pistachios
No salad dressing needed, trust me!