Shredded Brussels Sprouts With Garlic And Parmesan Food

SHREDDED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Add the Brussels sprouts to a food processor or blender and shred thin. (You can also use a sharp knife to shred the sprouts.)
• Pour Brussels sprouts into a bowl. Add garlic, shallot, salt, pepper, and olive oil. Toss to coat.
• Pour coated mixture onto an even layer on the lined baking sheet.
• Bake 20-30 minutes (flipping every 10 minutes) until crispy. (or you reach your desired crispiness)
• Remove from the oven. Toss with the bacon and parmesan cheese. Serve warm.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
• Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot.
• Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!

SHREDDED BRUSSELS SPROUTS WITH GARLIC AND PARMESAN

Steps:

• In a food processor, shred the sprouts. They should look like slaw.. In a large skillet over medium heat, saute the garlic in the olive oil just until fragrant. Stir in the sprouts, and saute until bright green.. Add stock and cook until softened, but not mushy. Season and add cheese. Top with pine nuts. Serve immediately.

CHARRED SHREDDED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425°.
• On 2 large rimmed baking sheets, toss the brussels sprouts and garlic with the olive oil, season with salt, pepper and nutmeg and spread in an even layer.
• Roast in the oven for 20-30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting.
• Sprinkle with the pine nuts and Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted.
• Transfer the brussels sprouts to a serving bowl sprinkle with parsley and serve.

CREAMY GARLIC-PARMESAN BRUSSELS SPROUTS

Steps:

• Heat oven to 400ºF.
• Heat oil in large ovenproof skillet on medium-high heat. Add Brussels sprouts; cook and stir 3 to 5 min. or until crisp and evenly browned. Remove from heat.
• Bring water, dressing and garlic powder to boil in saucepan on medium heat, stirring frequently. Remove from heat. Add shredded cheese; stir until melted. Add to Brussels sprouts; mix lightly. Sprinkle with Parmesan.
• Bake 12 to 15 min. or until sauce is hot and bubbly, and top is lightly browned.

ROASTED GARLIC & PARMESAN SPROUTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the sprouts into a bowl, drizzle over the melted butter, add the garlic and season. Toss the sprouts until they're well coated in the butter, then add the breadcrumbs and parmesan, and toss again.
• Tip the sprouts onto a baking tray, making sure they're well-spaced apart in a single layer. (If they're packed too closely they will steam instead of roasting.) Place as many as possible cut-side down for maximum crispiness. Press any excess crumbs onto the sprouts to help them stick.
• Roast for 25-30 mins until crisp and golden.