Shaved Brussels Sprouts with Calabrian Peppers
These shaved Brussels sprouts are laced with parmesan cheese, roasted until crispy around the edges, and then topped with fiery Calabrian peppers. There’s incredible color, flavor, and texture in every bite!
How gorgeous is this sheet pan of veggies? And the ingredients do all the work – they’re vibrant and fresh and crammed with deliciousness.
I purchased shaved Brussels sprouts so there was little prep work on my part. If you have whole Brussels sprouts, trim the stem ends and use a sharp knife, box slicer, or mandolin to thinly slice the Brussels sprouts. The slices should be super thin to guarantee they crisp up (not steam) in the oven.
Calabrian peppers are small, vibrant red chili peppers from Calabria Italy. They’re incredibly flavorful and boast spicy, smoky, and fruity nuances. Look for them in jars in the Italian food section of the grocery store – typically near the roasted red peppers and sun dried tomatoes. I purchased the chopped peppers packed in oil, but you can also find whole peppers. Simply chop whole peppers before adding them to the dish.
Shaved Brussels Sprouts with Calabrian Peppers
Ingredients
- 1 pound Brussels sprouts, trimmed and shaved, or 14-ounce bag store-bought shaved Brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper
- 1/4 cup grated or shredded parmesan cheese
- 1 tablespoon chopped Calabrian peppers, or chopped roasted peppers for a mild version
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the shaved Brussels sprouts, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
- Transfer the sprouts to the prepared pan and roast for 15 minutes.
- Remove the pan from the oven, and the parmesan cheese and stir to coat.
- Roast for 5 to 10 more minutes, until the sprouts are golden and crispy.
- Top with Calabrian peppers, or roasted peppers and serve.