addictively crispy brussel sprouts
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 15 brussels sprouts
  • 2 tbsp (40ml) olive oil
  • ¼ tsp smoked paprika
  • salt & pepper
How to make it
  1. Pre-heat your oven to at least 220C, fan forced and get a big, flat baking tray out.
  2. Give the brussels sprouts a quick rinse to get rid of any dirt.
  3. Chop the end off (where the leaves all meet) and pull away one or two of the outer leaves if they're a bit dirty or sad looking.
  4. Use either a knife or a food processor to finely shred the brussels sprouts into thin ribbons. You don't have to be too fussy about it - think coleslaw!
  5. Toss the shredded sprouts in the olive oil and paprika so that they're coated with a fine sheen of oil.
  6. Spread the sprouts out on your prepared baking sheet and sprinkle salt and pepper over the top. Be generous with the seasoning as the salt really helps the sprouts to crisp up!
  7. Roast the sprouts in your pre-heated oven. After 10 minutes, give them a bit of a turn about with a pair of tongs then let them cook for a further 5 or so minutes. When the edges are charred and you smell just a bit of smoke, they're done!
Recipe by onebitemore at