1 pound Brussels sprouts, trimmed and shredded
2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 clove garlic, diced
Toss Brussels sprouts with garlic, oil, salt, and pepper.
Roast at 400°F for 30 minutes or until deep golden brown, stirring a couple of times.
Serve topped with gremolata.
Finished, plated: here.
Tagged: , vegetarian , Brussels sprouts , recipe