Shredded Chili Brussels Sprouts

This side dish is something I re-made from a dish I had eaten in California, when I was there in December. It took me few tries of making it, but I got pretty close. I LOVE  Brussels sprouts and this one will be on my list to make each week! Serves 3. 


1 lbs. Brussels sprouts, trimmed and shredded
1 tablespoons olive oil
1 clove garlic, minced
4 tablespoons fresh lemon juice
2 teaspoons red pepper chili flakes
1 teaspoon pepper to taste
1/8 cup Bolthouse Farms ® Classic Balsamic Dressing
Non-stick spray or 1 tablespoon extra olive oil


1. Preheat oven at 400 degrees.
2. Toss the shredded Brussels sprouts, and all the other ingredients in a Ziploc bag.  Continue to toss until the Brussel sprouts are completely covered.
3. Add the Brussel sprouts to a 16 X 22 greased sheet pan and bake for 20 minutes or until the Brussel sprouts are slightly toasted and brown on the sides.
4. Allow to cool for 5 minutes, and enjoy!

Nutritional Information

Calories: 115
Protein: 5.5 grams
Fats: 5.4 grams
Carbs: 15.2 grams
Sugar: 3.9 grams

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