Roasted shredded Brussels Sprouts (01)
Picture by cizauskas
1 pound Brussels sprouts, trimmed and shredded
2 tablespoons further-virgin olive oil
1 teaspoon Kosher salt
one teaspoon ground black pepper
one clove garlic, diced
Toss Brussels sprouts with garlic, oil, salt, and pepper.
Roast at 400°F for thirty minutes or till deep golden brown, stirring a couple of times.
Serve topped with gremolata.
Finished, plated: here.
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