Shredded Brussel Sprouts
by This post may contain affiliate links.
It’s so easy to make sauteed balsamic Shredded Brussel Sprouts on the stovetop with this 15 minute recipe! This scrumptious side dish is naturally gluten free and vegan. It’s easy enough for weeknight dinners, but impressive enough for holiday meals!
Ever since I learned how to shred brussels sprouts at home, it’s been a game changer! I use them to make salads and side dishes all the time in the fall and winter months. Once shredded, you can saute the brussels sprouts on the stove in less than 15 minutes for a scrumptious side dish!
For this recipe, I finished the sprouts with balsamic vinegar and maple syrup for a rich, sweet flavor, that balances out the bitterness of the brussels sprouts, for a well rounded dish. You can also finish the dish with lemon juice or parmesan cheese, or cook the sprouts with bacon or onions.
Once you have the basic concept down for how to perfectly cook shredded brussel sprouts on the stove, the options really are endless!
The key to getting perfectly caramelized brussels sprouts is to add them to a hot skillet with oil, then let them cook and caramelize in the oil, untouched, for 6 minutes. This will give the bottom layer a delicious crispy caramelization. If you’re constantly moving the brussels sprouts in the pan, they’ll never get that perfect caramelization on the bottom.
Use this tip and let’s make shredded brussel sprouts!
Table of contents
Ingredients
- Olive oil – you could also use avocado, canola or sunflower oil. They all have a high smoke point, meaning you can heat them up over 400°F to cook the brussels sprouts over high heat on the stove.
- Shredded brussels sprouts – follow this post for how to shred brussels sprouts with a knife, mandolin or food processor. Each of these methods are easy and it’s so much less expensive than buying pre-shredded brussels sprouts at the grocery store!
- Shallot – you can also use a thinly sliced sweet onion to replace the shallot.
- Kosher salt + black pepper – to season the sprouts as they cook.
- Garlic – fresh minced cloves are preferred for the best flavor!
- Balsamic vinegar
- Maple syrup
Instructions
- Heat olive oil in a large cast iron skillet over medium-high heat. If you don’t have a cast iron skillet, use the heaviest skillet you have. The reason I use a cast iron skillet for this recipe is that once it heats up, it retains its heat better than other types of skillets and will give the brussel sprouts a delicious caramelized crust on the bottom.
- Once the oil is hot, add the brussels sprouts and shallot. Season with salt and pepper. Cook, untouched, for 6 minutes. It is very important that you set a timer for 6 minutes and do not stir the brussels sprouts during this time. If they’re constantly moving in the skillet, they’ll never get the crispy caramelization that makes these brussels sprouts so delicious!
- Add the minced garlic and cook for an additional 4 minutes. At this time you can stir up the brussel sprouts in the skillet and continue to stir occasionally during the 4 minutes of cook time.
- Remove the skillet from the heat and stir in the balsamic vinegar and maple syrup. Once the brussel sprouts are removed from the heat, you can flavor them with lots of different ingredients. I like the sweetness that the balsamic vinegar and maple syrup add to the brussel sprouts, but I’ve also made these with several other flavors, so check out the list of options below and try these shredded brussel sprouts out a few different ways.
Substitutions and variations
Instead of balsamic vinegar and maple syrup, try finishing the brussel sprouts with any of these flavor combinations.
- Lemon juice + parmesan cheese – stir in 1-2 tablespoons lemon juice (depending on your preference for the tart flavor that it brings) and 1/4 cup freshly shredded parmesan cheese.
- Lemon pepper seasoning – instead of black pepper, season the brussels sprouts with 1 teaspoon lemon pepper, then finish the dish by stirring in 1 tablespoon fresh squeezed lemon juice.
- Bacon maple – start by cooking 1/4 cup diced bacon in the skillet. Once the bacon is crispy, remove it from the skillet using a slotted spoon and transfer it to a paper towel lined place. Instead of using olive oil, cook the sprouts in the bacon grease. Finish the dish with 1/4 cup maple syrup.
- Buffalo blue cheese – toss the sauteed sprouts with 1/4 cup buffalo sauce, then top them with 1/4 cup crumbled blue cheese. These would pair perfectly with my Buffalo Cheesy Meatloaf recipe!
- Sweet sesame sauce – for an Asian flair, try tossing the sprouts with this amazing sweet and salty sauce, that’s both gluten free and vegan.
- Nuts and berries – in addition to 1/4 cup maple syrup, stir in 1/4 cup nuts (walnuts, pecans, pistachios or almonds) and 1/4 cup dried cranberries for a delicious fall dish!
- Honey mustard – stir in 2 tablespoons dijon mustard and 2 tablespoons honey, or maple syrup, for a sweet and tangy combination!
Tips and tricks
- The brussels sprouts can be shredded up to 2 days in advance, so you can toss them in the skillet and have this side dish on the table in less than 15 minutes!
- Leftover sauteed shredded sprouts can be stored in the fridge for up to 5 days. Reheat them over medium-high heat in a skillet on the stove for 3-5 minutes, or in the microwave for 2 minutes.
- This recipe serves 4 as a side dish. If you want to double, or triple, the recipe for a holiday meal, simply hover over the “servings” in the recipe card below and increase it from 4, to 8, or to 12. The ingredient amounts will automatically update for the new serving amount.
Tools for this recipe
- Sharp knife, food processor or mandoline to shred the brussels sprouts
- Cast iron skillet to cook the sprouts
More brussels sprout recipes
- Maple Bacon Brussels
- Stuffed Acorn Squash with Cranberries & Brussels Sprouts
- Brussels Sprout Salad
- Brussels Sprout Casserole with Mushrooms
- Grilled Brussels Sprouts
Shredded Brussel Sprouts
Ingredients
- 1 tablespoon olive oil
- 1 pound shredded brussels sprouts
- 1 shallot, thinly sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
Instructions
- Add the olive oil to a large cast iron skillet on the stove over medium-high heat.
- Once the oil is hot, add the brussels sprouts and shallot, season with the salt and black pepper.
- Cook, untouched for 6 minutes.
- Add the minced garlic, stir and cook for an additional 4 minutes, stirring occasionally.
- Remove from the heat and stir in the balsamic vinegar and maple syrup.
- Serve immediately.
Notes
- The brussels sprouts can be shredded up to 2 days in advance, so you can toss them in the skillet and have this side dish on the table in less than 15 minutes!
- Leftover sauteed shredded sprouts can be stored in the fridge for up to 5 days. Reheat them over medium-high heat in a skillet on the stove for 3-5 minutes, or in the microwave for 2 minutes.
- This recipe serves 4 as a side dish. If you want to double, or triple, the recipe for a holiday meal, simply hover over the “servings” amount above and increase it from 4, to 8, or to 12. The ingredient amounts will automatically update for the new serving amount.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
