Crispy Shredded Veggies: Your New Favorite Roasted Side
Imagine a tray of golden, caramelized veggie ribbons—sweet carrots, earthy parsnips, nutty Brussels sprouts, and tender cabbage—all roasted until the edges curl and crisp. One bite and you get that perfect mix of soft center and crunchy bite. This Crispy Shredded Veggies tray is the side dish that disappears first at every dinner, potluck, or holiday table.
The trick is simple: shred everything into thin, even strands so they cook fast and crisp up beautifully. The Geedel rotary cheese grater makes it effortless, but the star is really the flavor and texture of the veggies themselves.
🍠Ingredients (Serves 4–6 as a side)
2 large carrots (peeled)
2 parsnips (peeled)
8–10 Brussels sprouts (trimmed)
¼ head green or purple cabbage (core removed)
2–3 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika (optional but amazing)
Salt & freshly cracked black pepper
Optional finish: squeeze of lemon or sprinkle of Parmesan
🔪Step-by-Step: Crispy Shredded Veggies in 4 Moves
1. Shred Everything Evenly
Use the coarse shred blade on your rotary grater to turn carrots, parsnips, and cabbage into long, uniform ribbons. For Brussels sprouts, slice in half first, then shred—they’ll break into perfect little curls.
2. Toss with Love
Spread the shredded veggies on a large baking sheet (don’t overcrowd—use two if needed). Drizzle with olive oil, sprinkle garlic powder, paprika, salt, and pepper. Toss until every strand is lightly coated.
3. Roast to Perfection
Pop the tray into a hot oven (425°F / 220°C). Give it a gentle stir halfway through so everything crisps evenly. The edges will turn golden and slightly charred—that’s the good stuff.
4. Serve & Watch Them Vanish
Finish with a squeeze of lemon for brightness or a light dusting of Parmesan. Serve straight from the tray—everyone grabs their own crispy handful.
🌶️Tips & Twists
Spicy Kick – Add cayenne or chili flakes before roasting.
Herb Boost – Toss with fresh rosemary or thyme in the last 5 minutes.
Protein Power – Top with chopped bacon bits or toasted almonds.
Make-Ahead – Shred veggies the night before and store in the fridge.
Rainbow Version – Use purple cabbage and golden beets for stunning color.
🥕Conclusion: The Side Dish Everyone Fights Over
These Crispy Shredded Veggies are proof that simple ingredients + the perfect uniform shreds from the mandoline slicer for kitchen = pure magic. They’re healthy, colorful, and so addictive you’ll be cranking out trays of them every week!
