Easy Shaved Brussels Sprouts

This shaved Brussels sprouts recipe make a tasty side dish that’s full of texture and flavor! Shredded Brussels are quick…

A Couple Cooks – Recipes worth repeating.

This shaved Brussels sprouts recipe make a tasty side dish that’s full of texture and flavor! Shredded Brussels are quick and crowd-pleasing.

Shaved Brussels Sprouts

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!)
Shredded Brussels Sprouts

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:

  1. 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 slide cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
  2. With a food processor (fastest!): Use a food processor with the shredding disc attachment blade. (Here’s a video.)
  3. 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
Shaved Brussels Sprouts

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:

This shaved Brussel sprouts recipe is…

Vegetarian. For vegan, plant-based and dairy-free omit the Parmesan. For gluten-free, omit the panko.

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Shredded Brussels Sprouts

Easy Shaved Brussels Sprouts


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 4

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

  1. Shave the Brussels sprouts:
    1. 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 slide cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
    2. With a food processor (fastest!): Use a food processor with the shredding disc attachment blade. (Here’s a video.)
    3. 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.)
  2. Stir together the shredded Brussels sprouts with the minced garlic, shallot, Parmesan cheese, and kosher salt.
  3. 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

Keywords: Shaved Brussels sprouts, Shaved Brussels sprouts recipe, shredded Brussel sprouts, shredded Brussels sprouts

A Couple Cooks - Recipes worth repeating.

Crispy Brussels Sprouts

Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce. Oh my. These crispy Brussels sprouts so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen! The secret to making ultra crispy Brussels sprouts Every time I see crispy Brussel sprouts on a menu, I can’t resist ordering them. This formerly hated vegetable has had a huge resurgence in popularity lately. And for good reason: roasting or frying these babies makes them taste infinitely better than the cooking methods of the 1950’s. Luckily, you can recreate restaurant-style glamour at home using simply your own oven. It’s a healthy […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.

Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!

The secret to making ultra crispy Brussels sprouts

Every time I see crispy Brussel sprouts on a menu, I can’t resist ordering them. This formerly hated vegetable has had a huge resurgence in popularity lately. And for good reason: roasting or frying these babies makes them taste infinitely better than the cooking methods of the 1950’s. Luckily, you can recreate restaurant-style glamour at home using simply your own oven. It’s a healthy and easy side dish that tastes much greater than the sum of its parts.

Here are a few tips to getting the crispiest sprouts in town:

  • Roast at very high heat (450 degrees). The best roasted veggies are roasted at very high heat, otherwise they’ll turn out soggy.
  • Place them on the baking sheet cut side down. Turn down all those flat sides, and you’ll get the perfect browning.
  • Don’t roast anything else at the same time! This one’s important. To get crispy Brussels sprouts with the recipe below, it’s easiest to have them as the only thing in the oven. Cooking other foods at the same time changes the cook time and moisture level.
Crispy Brussels sprouts

Avoid silicone baking mats

Alex and I suggest using parchment paper in all of our roasting recipes.Why? Parchment paper is great for easy cleanup: so food doesn’t get glued to the pan! If you don’t have any parchment paper, you can roast right on the baking sheet (just have fun later!).

Whatever the case: Don’t use a silicone baking mat for this recipe. Over time, we’ve found the silicone baking mats make veggies more soggy. To get the crispiest of crispy Brussels sprouts, use either parchment paper or just skip it.

Crispy Brussels sprouts

Toss with balsamic sauce!

Follow all those hints, and you’ll have supremely crispy Brussels sprouts! To take them over the top and make restaurant-style flavor, we tossed them with a balsamic and honey sauce. It adds huge tangy sweet flavor. Here are a few notes on the sauce:

  • Omit for the crispiest sprouts. Adding the sauce does wet the sprouts, making them a little less crispy. So if your goal is ultra crispy, try them without it first. But it does add huge flavor, so we liked it with the sauce.
  • Use maple syrup for vegan. The flavor is great with honey, but it tastes almost exactly the same with maple syrup. So it’s a great vegan substitute!
  • Add hot sauce for a spicy variation. If you like the heat, add a little hot sauce into the honey balsamic sauce.
Brussels sprouts

More crispy Brussels sprouts variations!

There are lots of other tasty ways to top crispy Brussels sprouts! Here are few more ideas we’d recommend:

Crispy brussel sprouts

This crispy Brussels sprouts recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Crispy Brussels Sprouts

Perfectly Crispy Brussels Sprouts


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.


Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoon honey (or maple syrup)
  • Spicy variation: 1 teaspoon hot sauce, plus more to drizzle

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). For the crispiest sprouts you can eat them as is, or go to Step 6.
  6. While the sprouts are roasting, whisk together the balsamic vinegar and honey or maple syrup (and 1 teaspoon hot sauce, if using). When the sprouts are done, pour over the mixture and toss to combine. For the spicy variation, drizzle with additional hot sauce to taste. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Vegetables

Keywords: Crispy Brussels Sprouts, Crispy Brussel Sprouts

More Brussels sprouts recipes

Brussels sprouts are some of our favorite healthy veggies to eat! Here’s a list of some more Brussels sprouts recipes you might enjoy:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes