Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan

Ingredients

• 1 lb. brussels sprouts
• 1 1/2 T olive oil plus about 1 tsp. for brushing roasting pan
• 1 tsp. balsamic vinegar
• Salt and fresh ground black pepper to taste
• 1-2 T coarsely grated Parmesan cheese
• 1-2 T toasted slivered almonds

Directions

1. Heat the oven to 400F/205C. Cut off the stem end of each brussels sprout, then slice the sprouts crosswise into slim ribbons about 3/8 inch wide. A food processor with a 6mm slicing blade can do the job, but if the sprouts turn the wrong direction, some pieces may stay together, so a knife is a good choice here.
2. Transfer the shredded sprouts to a bowl. In a separate small bowl, whisk the olive oil with the balsamic vinegar, then pour it over the brussels sprouts and toss until they are evenly coated. Add plenty of freshly ground black pepper and a little salt.
3. Coat a roasting pan with 1 tsp. of olive oil, then spread the brussels sprouts across the pan in one even layer. Roast until the edges are well browned and the sprouts are tender, about 25 minutes, turning them roughly every 10 minutes.
4. Near the end of the roasting time, add the almonds to a dry pan and toast them for 1-2 minutes, shaking the pan as they color so they do not scorch. Stay close, because they can move from golden to burned very quickly.
5. Clean out the bowl used for tossing the raw brussels sprouts. When the sprouts are tender and browned to your liking, add them to the bowl while hot and toss with the coarsely grated Parmesan.
6. Spoon the brussels sprouts onto a serving dish, scatter the almonds over the top, and serve.