Crispy Shredded Veggies
Crispy Shredded  Veggies

Happy November 1st!! Did you have a fun Halloween? Still on a sugar high?! Well, I've got the antidote for you. Today we are going totally healthy and yet still addictively delicious with these Crispy Shredded Veggies. And just in time too, 'cause it's also National Vegan Day and while I don't think I could ever be a true vegan (I could give up the meat in a snap, but eggs and cheese?) I can definitely get behind the eating of more plant-based foods, especially when they're as tasty as these crispy veggies!!

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Another thing I love about this dish, is its versatility. Here I used red cabbage, carrots, parnsips and brussels sprouts, but this would also be great with kale, red onion, beets, turnips--anything you can shred that you like and have on hand. And while these will seem like an inordinate amount of veggies when you're prepping them to go into the oven, they shrink a lot while cooking and believe me, these are so yummy you won't mind if there are leftovers.

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In fact, though I first made these as a dinner side dish, I now think I like them even better as a guilt-free snack food. A few handfuls throughout the day will give you the willpower to resist the potato chip bag! The veggies get addictively caramelized and crunchy! The perfect mix of sweet and savory!

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How's that for a little pre-holiday prep against all of the calories to come?!!

Crispy Shredded Veggies

Makes about 4 servings for a side, more if you're using it for snacks
This is a snap to make with a food processor--if you don't have one, you could use a mandoline or a sharp knife but it will take ages--just buy pre-shredded veggies.
Prep Time:  15 minutes; Cook Time:  About 30-40 minutes


  • About 8 cups assorted shredded veggies ( I used carrots, brussels sprouts, parsnips and red cabbage)
  • 2-3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 3/4 cup freshly grated Parmesan cheese (optional)

The Recipe

1.  Preheat oven to 425ºF and line 2 large rimmed baking sheets with parchment paper.

2.  Place all the shredded veggies on one of the sheets and toss with the oil, salt and Parmesan (if using) making sure all veggies are coated lightly with oil. Use a bit more oil if necessary. Then transfer half of the mixture to the other sheet and spread both mixtures out evenly.

3.  Bake pans for 30-40 minutes, tossing the veggies every so often and reversing the pans back to front and top to bottom halfway through the baking process. Veggies are done when they look golden brown and are crispy. Serve immediately.


Note:  Recipe adapted from Love Real Food by Katharyne Taylor.

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