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A bowl of Shredded Brussels Sprouts with Bacon sits next to a black baking dish filled with the same mixture; salt and pepper bowls and kitchen tongs are nearby on a white surface.

Roasted shredded Brussel sprouts

Shredded Brussels sprouts roast with bacon, olive oil, and balsamic vinegar for a savory side dish with tender centers and browned edges. An easy addition to weeknight dinners or your Thanksgiving and Christmas table.

Course Side Dish
Cuisine American
Keyword Roasted Shaved Brussel Sprouts with Bacon, Shredded Brussel Sprouts with Bacon, Shredded sprouts and bacon
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Momma Lew

Ingredients

  • 1 lb brussel sprouts shredded or thinly sliced
  • 6 pieces chopped bacon uncooked
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt pepper

Instructions

  1. Wash and dry the Brussel sprouts, then slice off the tough ends.
  2. Use a sharp knife or a food processor with a shredding blade to finely shred them.
  3. Preheat the oven to 350 degrees.
  4. In a bowl, toss the sliced Brussels sprouts with a little olive oil, balsamic vinegar, salt, and pepper and uncooked diced bacon.
  5. Arrange the seasoned Brussels sprouts in an even layer on a a baking sheet lined with parchment paper for easy cleanup.
  6. Make sure they are not overcrowded to allow for proper roasting and browning.
  7. Roast in the oven for 20–25 minutes, tossing halfway through, until they’re tender and have golden brown, crispy edges.
  8. Halfway through the cooking time, toss or flip the Brussels sprouts to ensure even browning.
  9. The Brussels sprouts are done when they are tender on the inside and have developed a golden-brown, caramelized exterior.

Recipe Notes

Store in an airtight container in the refrigerator for up to 3 days and reheat in the oven.