Roasted Shredded Brussels Sprouts

This roasted shredded brussels sprouts recipe is very simple and serves as a perfect flavorful side dish for Thanksgiving or any other fall/winter holiday. These roasted shredded brussels sprouts are gluten-free, paleo friendly, and vegan friendly. This recipe is also extremely high in Vitamin C and Potassium. I know there are a lot of people associate Brussels Sprouts with bland or undesirable flavors but if seasoned correctly, Brussels Sprouts can be quite sweet in flavor. – The Accidental Chef 

Serves 6

Ingredients:

• 3 lbs of Brussels Sprouts
• 1 1/2 tsp of Lemon & Pepper Seasoning
• 1 tsp of Garlic Powder
• 2 tbsp of Light Olive Oil
• 1 tsp of Dried Rosemary
• Olive Oil Spray

Directions:

Preheat the oven to 375 degrees. Spray a baking pan with olive oil spray on the bottom.

Clean and chop off the bottoms of the Brussels Sprouts. Then place them into the food processor with the tsp of rosemary and chop until the Brussels Sprouts are shredded.

Place the shredded Brussels Sprouts into the baking dish. Add the garlic powder and lemon & pepper seasoning and toss well as to coat everything evenly.  Then add the olive oil and again mix it in evenly.

Place in the oven for 15-20 minutes. You just want the edges of the mix to be slightly golden. Once golden, take out and serve.

Serves: 6 | Calories per serving: 162 | Fat: 5.6 g | Carbs: 25.1 g | Net Carbs: 15.7 g |Protein: 10 g