Crispy Shaved Brussels Sprouts with Pomegranate and Walnuts
Nothing makes Brussels sprouts more craveable than shredding them then roasting them (or air-frying if you have an air fryer!) until golden brown with delicious crispy bits. Add tart pomegranate and crunchy toasted walnuts and it'll become an addiction.
Prep Time10 minutesmins
Total Time25 minutesmins
Course: Salad, Side Dish
Cuisine: American, California, Mediterranean
Keyword: air fryer, anti-aging, anti-inflammatory, brassicas, brussels sprouts, mediterranean diet
Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
Shave the Brussels sprouts by using the slicer attachment on a food processor, on a mandoline, or a sharp knife.
Spread Brussels sprouts on baking sheet, drizzle with oil, and toss to coat. Sprinkle with salt and toss Brussels sprouts again to distribute the salt.
Roast for 10 minutes until Brussels sprouts are tender, caramelized, and edges start to char, stirring the Brussels sprouts halfway through roasting time.
Place hot Brussels sprouts in serving bowl, toss with Maple Mustard Dressing. Sprinkle with toasted walnuts, pomegranate arils, and crumbled feta if using.