Crispy Shredded Brussels Sprouts

It’s the day before Thanksgiving. Is your menu set? Do you know what you’re bringing to your potluck dinner? While most food sites (including this here blog) start thinking about Thanksgiving in July, most people don’t worry about it until a few weeks before the big day. Or if you’re like my family, the night before, during which we often cobble together a side to go along with the desserts I’ve been dreaming about since the summer.

But not all Thanksgiving sides need to be elaborate, multi-part affairs. Sometimes a good side dish requires only five ingredients and two steps, one of them being “turn the oven on.” We already know what a shame it is that Brussels sprouts aren’t featured front and center at most Turkey Day meals. Remedy that error with these crispy shredded Brussels sprouts.

If you buy pre-shredded sprouts, this recipe is literally no work. All that’s required is tossing the sprouts with olive oil, lemon zest, and salt and pepper, and then crisping them up in the oven (a la kale chips). They’re crunchy and bright, a light accompaniment to the butter-heavy mashed potatoes and cream-filled casseroles.

Whatever you’re having, hope your Thanksgiving is full of family and fun!

Need other great last-minute side ideas? Try these mashed sweet potatoes with roasted garlic or thyme-roasted beets with walnuts and goat cheese.

Crispy Shredded Brussels Sprouts

– 1 pound Brussels sprouts, shredded

– 1/4 cup olive oil

– zest of 1 lemon

– salt and pepper, to taste

1) Preheat the oven to 425F. Line two baking sheets with tin foil.

2) On one of the baking sheets, toss the sprouts with the lemon zest, salt and pepper. Divide the sprouts evenly between the two sheets, making sure they do not overlap. Bake for 18-20 minutes, turning the pans halfway. Transfer to a bowl and serve immediately.

Note: If you have leftovers, these make an excellent morning hash — fry up some bacon, remove the bacon strips and crumble them, re-crisp the Brussels sprouts in the bacon fat and then top with the bacon and a fried egg. Might be worth making these sprouts just for that purpose. Heaven.