Baked Shredded Brussels Sprouts Salad with Mashed Potatoes
This dish pairs golden-baked shredded Brussels sprouts with smooth, garlicky mashed potatoes. The Brussels sprouts are tossed with olive oil, lemon, and herbs until crisp and caramelized, then layered over buttery mashed potatoes for a warm, satisfying salad-bowl-style meal.
⏳Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the baked shredded Brussels sprouts:
500 g (about 1 lb) Brussels sprouts, trimmed and shredded (thinly sliced)
2 tbsp olive oil
1 clove garlic, minced
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
2 tbsp grated Parmesan or crumbled feta (optional)
2 tbsp toasted nuts (almonds, walnuts, or pistachios)
For the mashed potatoes:
3 medium potatoes, peeled and cubed
2 tbsp olive oil
¼ cup milk (or more as needed)
1 clove garlic, minced or roasted
Salt and black pepper, to taste
Optional toppings:
Crumbled feta or shaved Parmesan
Lemon zest
A drizzle of olive oil or balsamic glaze
Instructions
Step 1: Prepare Mashed Potatoes
1. Boil potatoes in salted water until tender (about 15 minutes).
2. Drain and mash with butter, warm milk, garlic, salt, and pepper.
3. Adjust consistency to your liking and keep warm.
Step 2: Bake the Shredded Brussels Sprouts
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss shredded Brussels sprouts with olive oil, garlic, lemon juice, oregano, salt, and pepper.
3. Spread evenly on the baking sheet.
4. Bake for 15–18 minutes, stirring halfway, until crisp and lightly golden on the edges.
5. Toss with toasted nuts and cheese (if using) right after baking.
Step 3: Assemble
1. Spoon creamy mashed potatoes into serving bowls.
2. Top generously with baked Brussels sprouts.
3. Add an extra drizzle of olive oil or lemon juice, a sprinkle of feta or Parmesan, and some zest for brightness.
Notes & Tips
Extra flavor: Drizzle a bit of honey balsamic or lemon tahini sauce over the top.
Make it vegan: Use olive oil and plant-based milk instead of butter and dairy milk.
Make ahead: Brussels sprouts reheat well in the oven or air fryer.
frequently asked questions FAQ
Q: Can I use frozen Brussels sprouts?
Yes, just thaw and pat them dry well before shredding and baking to avoid sogginess.
Q: Can I mash sweet potatoes instead?
Definitely — it adds natural sweetness and pairs beautifully with the roasted sprouts.
Q: Can I add protein?
Try topping with a grilled salmon fillet, poached egg, or roasted chickpeas.
⚡ Nutritional Information
Calories: 360 kcal
Protein: 10 g
Carbs: 35 g
Fat: 18 g
Fiber: 6 g