Crispy Shredded Brussels with Za’atar, Pomegranate, and Feta

We all know that shredded brussels are great for salads, but did you know you can roast them up nice and crispy as well? The brussels get sweet and tender in the oven, which pairs well with pomegranate, feta, mint, and lots of za’atar.

How to Shred Brussels Sprouts

You can buy pre-shredded brussels in most supermarkets these days, but they are also incredibly easy to make at home. The easiest way by far is to use the slicer attachment for your food processor, which will take about 5 minutes. Using a mandolin will take quite a bit longer, but still yield great results.

A Note on Feta

Make sure to always buy feta in blocks, not pre crumbled. Pre-crumbled cheese often contains some kind of anti-caking agent, which ruins the creamy texture. Often enough, that pre-crumbled stuff is nowhere near the quality or freshness of the blocked variety. 

 


Crispy Shredded Brussels with Za’atar, Pomegranate, and Feta

Recipe by Molly MossCourse: SidesDifficulty: Easy
Servings

4

wedges
Total time

45

minutes

We all know that shredded brussels are great for salads, but did you know you can roast them up nice and crispy as well? The brussels get sweet and tender in the oven, which pairs well with pomegranate, feta, mint, and lots of za’atar.

Ingredients

  • 1 pound brussel sprouts, shredded (buy pre-shredded, use a mandolin, or use the slicer attachment for a food processor)

  • 3-4 tbsp olive oil

  • Generous handful of sliced or minced almonds, toasted

  • 1 tbsp Za’atar, or more to taste

  • Chili flakes, to taste.

  • 1 lemon, zested

  • ⅓ cup pomegranate seeds

  • Crumbled feta cheese, to taste

  • Handful of mint, thinly sliced

  • Salt and pepper to taste

Directions

  • Preheat the oven to 425
  • In a large bowl, combine the brussel sprouts and olive oil. Season with salt and pepper to taste. If your Za’atar has salt in it, use less salt than you would usually.
  • Spread the shredded brussel sprouts out into a thin layer on 2 large baking sheets. It’s important that you don’t crowd all the sprouts into one sheet as that can cause them to steam and not get crispy.
  • Cooking times can vary a lot here. Start with 10 minutes, then stir, then another 10 minutes (20 minutes total). You are looking for crisp but not so brown that they get bitter. You may need to cook for up to 30 minutes total.
  • Let cool slightly then transfer to a serving bowl. Toss in the lemon zest, almonds, za’atar, and chili flakes. Taste and add more seasoning/spices as needed.
  • Top with the feta, pomegranate, and mint.
  • Serve with lemon wedges to squeeze right before eating.
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