One of my favorite winter vegetables sides is roasted brussels sprouts, tossed with olive oil and rubbed with a little maple syrup or simply sprinkled with salt and pepper. They roast until the outer leaves are browned and crispy and sweetly caramelized and the insides are tender and flavorful.
Last week, I was craving some especially crispy roasted brussels sprouts. And like any good food scientist, I knew that the best way to make that happen was to increase the outside surface area by shredding the sprouts. More surfaces = more area to caramelize = more browning and sweet flavors. And just for good measure, I threw in some crispy prosciutto.