Shredded Dijon Brussels Sprouts


I think brussels sprouts are delicious, but I know many people who have a pretty strong dislike for them. I’ve discovered with some of my personal chef clients that they think they don’t like brussels sprouts, but what they really don’t like are yucky bland brussels sprouts. Obviously. Brussels can definitely be yucky and bland that’s for sure, but dress them up a little, roast them….and you have a completely different vegetable!

Tips for delicious brussels:

  • trim the bottom nub off
  • slice them either in half or into slices
  • roast them so they get crispy
  • toss them in spices such as garlic or cumin
  • using dijon mustard and/or fresh horseradish adds a kick of flavor
  • chopped pecans and cranberries are a classic combination to add to brussels before roasting
  • be generous with coating them in a healthy cooking fat (coconut oil, ghee, avocado oil…)
  • a little drizzle of maple syrup is a good way to transition into eating brussels if you’re struggling

In this simple recipe, I sliced the brussels sprouts very thinly so that they essentially turned into shreds.  I also wanted to add, brussels sprouts hold up really well in the fridge for many days. That means they’re a good veggie to keep on hand for quick dinners!

Shredded Dijon Brussels
Prep time
Cook time
Total time
Simple and tasty way to incorporate this healthy veggie into your diet.
Recipe type: Side Dish
Cuisine: American
Serves: 2
  • 1 lb brussels sprouts
  • 1 Tbl dijon mustard, I like to use the whole grain type
  • 1 Tbl cooking fat (I used ghee), melted
  • pinch sea salt and black pepper
  • Reserve for after cooking: 1-2 tsp extra virgin olive oil
  1. Preheat oven to 375 degrees F
  2. Wash brussels sprouts, then trim off the bottom ¼ inch of each brussel.
  3. Cut brussels sprouts in half, then slice very thinly so they appear almost shredded
  4. Toss brussels in a bowl along with dijon, cooking fat, salt and pepper.
  5. Spread brussels out on a baking sheet or in a dish large enough so that they are mostly in a single layer (it does't have to be perfect).
  6. Bake for 10 minutes, then stir brussels around, as you may notice the edges getting brown. Cook for another 5-10 minutes, depending on how browned they are getting. You want them brown and a little crispy on the edges.
  7. Remove from oven, toss with olive oil, and serve.
Shredded Dijon Brussels Sprouts was last modified: January 1st, 2016 by grace

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