Roasted Shredded Brussels Sprouts (03)

1 pound Brussels sprouts, trimmed and shredded

2 tablespoons extra-virgin olive oil

1 teaspoon Kosher salt

1 teaspoon ground black pepper

1 clove garlic, diced

 

Toss Brussels sprouts with garlic, oil, salt, and pepper.

Roast at 400°F for 30 minutes or until deep golden brown, stirring a couple of times.

Serve topped with gremolata.

 

Finished, plated: here.

 

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Photo by Yours For Good Fermentables.com.

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