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Shredded Brussels Sprouts

Easy Shaved Brussels Sprouts

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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 4 1x


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


  • 1 pound Brussels sprouts (off the stalk)
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1/4 cup shredded Parmesan cheese (omit for vegan)
  • ½ teaspoon kosher salt, plus more to taste
  • 2 tablespoons olive oil
  • 1/4 cup Italian panko (optional, omit for gluten-free or use GF panko)


  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 slice 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. In a medium bowl, stir together 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