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These shaved Brussels sprouts recipe turn crisp and delicious in minutes with garlic, shallot, and Parmesan. It’s one of the fastest way to cook sprouts!
Want a quick and tasty way to cook Brussels sprouts? Try my easy shaved Brussels sprouts, aka shredded Brussels! You might think first of roasted Brussels sprouts, but here’s a faster method: shred them up into thin slices, toss with Parmesan, garlic and shallots, and cook until browned.
I love how they turn out feathery and bursting with savory, nutty flavor. It’s faster than roasting and just as satisfying! This side dish works for dinner or even breakfast with eggs: and it always disappears very quickly at my house!
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “I made this recipe on Thanksgiving and our guests loved it. Awesome! Thank you very much.” -Alpana
⭐⭐⭐⭐⭐ “I just made this for lunch and it has converted me. I didn’t think I liked Brussels sprouts until now. My daughter, who does love Brussels sprouts, said it is now her favorite recipe.” -Larry
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: You can use on the stalk or off. Larger sprouts are easier to shred than tiny ones. To save time, you can also buy shaved Brussels sprouts pre-packaged)
- Garlic and shallot: These add aromatic flavor.
- Shredded Parmesan cheese: Adds a salty, nutty backbone. You can also use Pecorino Romano for an even saltier flavor.
- Olive oil, salt, and pepper: For cooking.
- Italian panko: To add a little crunch! See more below.
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.)
How to Cook Shaved Brussels Sprouts
The full instructions are in the recipe card below, but here’s the basic idea: heat olive oil in a large skillet over medium-high, then add the shreds and cook 4 minutes, stirring occasionally.
Then add minced garlic, shallot, Parmesan, and salt and cook 3 to 4 minutes until fragrant and lightly browned.
The most important tip: Use a pan big enough that the shreds sit in a shallow layer. Any stacking of Brussels sprouts makes them steam instead of browning.
Flavor Variations
There are lots of other ideas for flavoring. Here are some of my favorite 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 Crunch
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 shredded Brussels sprouts once they’re sauteed.
“Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store. If you only have plain panko, you can use that and just add a bit more salt. You can also add seasoning to homemade breadcrumbs. For gluten-free, omit the panko or find a brand of gluten-free panko.
What to Serve With Shaved Brussels Sprouts
These shaved Brussels sprouts work with so many things: alongside baked chicken, baked salmon, or vegan shepherd’s pie, and it’s great next to Creamy Mashed Potatoes. It’s nice as a Thanksgiving side dish, too!
My favorite unexpected use: breakfast. It’s great with toast and Perfect Scrambled Eggs, or nestle a sunny side up egg into a warm skillet of them.
Storage and Make-Ahead Tips
Raw shreds keep 3 to 4 days airtight in the fridge (the cut edges may darken slightly: this is normal). Cooked sprouts keep up to 4 days; reheat in a hot dry skillet.
Dietary Notes
This shaved Brussel sprouts recipe is vegetarian. For vegan, plant-based and dairy-free omit the Parmesan. For gluten-free, omit the panko.
Frequently Asked Questions
Yes, the raw shreds are the base of nearly every Brussels sprout salad. Try my Brussels Sprout Salad with Apple or Shaved Brussels Sprout Salad.
Yes, shred up to 3 days ahead and store airtight in the fridge.
Most large grocery stores carry them bagged in refrigerated produce, and Trader Joe’s stocks them seasonally.
I like using a food processor with the shredding disc, but you can also using a knife: it’s easy but takes longer.
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 and crowd-pleasing.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Shredded
- Cuisine: Vegetables
- Diet: Vegetarian
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.
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!