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This shaved Brussels sprouts recipe make a tasty side dish that’s full of texture and flavor! Shredded Brussels are quick and crowd-pleasing.
Want a quick and irresistibly tasty way to cook Brussels sprouts? Try these easy Shaved Brussels Sprouts, aka shredded Brussels! You might think first of roasting this popular veg, but here’s an alternative. Shred them up into thin slices, toss with Parmesan, garlic and shallots, and cook until browned. It turns out feathery and bursting with savory flavor, contrasting the nuttiness of the sprouts. It’s even quicker than roasting these babies and just as satisfying…if not more so! This side dish works for dinner or even breakfast with eggs: and it disappeared very quickly at our house.
Ingredients for shaved Brussels sprouts
Maybe you’ve had a shaved Brussels sprout salad? Then you know how delightfully feathery and sweet these sprouts become when they’re shredded. Guess what: you can sauté shredded Brussel sprouts as well! All you need are a few ingredients and a little know-how. Here’s what you’ll need for this recipe:
- Brussels sprouts (to save time, you can also buy shaved Brussels sprouts pre-packaged)
- Garlic
- Shallot
- Shredded Parmesan cheese (omit for vegan)
- Olive oil
- Salt and pepper
- Italian panko, optional (see below!)
3 methods for how to shred Brussels sprouts
The trickiest part of this recipe? Shaving or shredding the sprouts! This process can take a little time, but it’s worth it for the end result. There are three main methods for how to shred Brussels sprouts:
- With a knife: No special equipment required! Takes about 10 minutes for 1 pound of Brussels. Remove any tough outer layers with your fingers. With a large Chef’s knife, cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slice cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
- With a food processor (fastest!): Use a food processor with the shredding disc attachment blade. (Here’s a video.)
- With a mandolin: Slice the whole Brussels sprouts with a mandolin, taking proper safety precautions to keep your fingers away from the blade. (Here’s a video.)
Ways to flavor shaved Brussels sprouts
Got those shaved Brussels sprouts? Throw them in a hot pan and sauté for about 4 minutes, then add minced garlic, shallot and Parmesan and cook about 3 minutes more. It adds the best savory nuance to the the feathery pieces! But there are lots of other ideas for flavoring. Here are some other options:
- Butter instead of olive oil for even more savory flavor
- Omit the Parmesan for vegan or add vegan Parmesan
- Add soy sauce or tamari for more savory flavor
- Add a squeeze of lemon at the end for brightness
- Throw in chopped herbs like chives, basil or thyme
Add panko for a crunch
A fun adder we threw in to these shaved Brussels sprouts? Panko! Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It has a crunchy texture that adds a lovely texture to the sprouts once they’re sauteed. Here are some notes on finding Italian panko:
- “Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
- Only have plain panko? Use that and just add a bit more salt.
- Want to use homemade breadcrumbs? You can do that too. Go to How to Make Breadcrumbs.
- What about for gluten-free? Omit the panko, or you can find gluten-free panko at stores or online.
More Brussels sprouts recipes
Shredded Brussels sprouts are one of our favorite ways to cook them because they’re so fast and easy! Here are a few more of our top ways to serve this tasty veggie:
- Try our favorite Roasted Brussels Sprouts (or Roasted Brussels Sprouts with Garlic)
- Go for Balsamic Brussels Sprouts
- Opt for actually delicious Steamed Brussels Sprouts
- Try Smashed Brussels Sprouts or Quick Sauteed Brussels Sprouts
- Go for Crispy Brussels Sprouts
This shaved Brussel sprouts recipe is…
Vegetarian. For vegan, plant-based and dairy-free omit the Parmesan. For gluten-free, omit the panko.
Easy Shaved Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 1x
Description
This shaved Brussels sprouts recipe make a tasty side dish that’s full of texture and flavor! Shredded Brussels are quick and crowd-pleasing.
Ingredients
- 1 pound Brussels sprouts (off the stalk)
- 2 cloves garlic, minced
- 1 small shallot, minced
- ¼ cup shredded Parmesan cheese (omit for vegan)
- ½ teaspoon kosher salt, plus more to taste
- 2 tablespoons olive oil
- ¼ cup Italian panko (optional, omit for gluten-free or use GF panko)
Instructions
- Shave the Brussels sprouts:
- With a knife: Remove any tough outer layers with your fingers. With a large Chef’s knife, cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slice cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
- With a food processor (fastest!): Use a food processor with the shredding disc attachment blade. (Here’s a video.)
- With a mandolin: Slice the whole Brussels sprouts with a mandolin, taking proper safety precautions to keep your fingers away from the blade. (Here’s a video.)
- In a medium bowl, stir together the minced garlic, shallot, Parmesan cheese, and kosher salt.
- In a large skillet, heat the olive oil over medium high heat. Add the Brussels sprouts and cook for 4 minutes, stirring only occasionally, until tender and browned. Stir in the Parmesan mixture and cook additional 3 to 4 minutes until lightly browned and fragrant. Remove the heat and if desired, stir in the panko. Taste and add additional salt as necessary.
- Category: Side dish
- Method: Shredded
- Cuisine: Vegetables
- Diet: Vegetarian
Fantastic! I cooked as is along with beets and put in oven after for 15 minutes at 345 to get everything to cook a bit more. Was perfection!!
I made this recipe on thanksgiving and our guests loved it. Awesome! Thank you very much
Our store had either plain panko or Italian regular bread crumbs. Which do you recommend using?
Thanks Sonja!
I just made this for lunch and it has converted me.
I didn’t think I liked brussel sprouts until now.
My daughter, who does love brussel sprouts, said it is now her favorite recipe.
Larry
I have a question about the instructions. Step two says to mix the brussel sprouts with the parmesan and seasonings. Step three says to cook the brussel sprouts and then add the parmesan. Which is correct?
I was wondering the same thing.
Recipe is updated: thank you!
Thanks for letting us know! It’s now corrected in the recipe. You should add the Parmesan and seasonings after cooking the shredded Brussels 4 min. Thank you!