If you enjoy roasted brussels sprouts, try this shaved brussels sprouts recipe. They are also called shredded brussels sprouts. It all means thinly sliced. In this recipe, they are briefly cooked in olive oil, garlic, shallot, and herbs. This is a fast side vegetable for busy weeknights or holiday meal, and a nice bridge recipe from the end of summer into fall.
Dining at a favorite local restaurant, my grilled fish arrived with a perfect side dish. It turned out to be little green ribbons of shredded brussel sprouts. Delicious! I often roast or steam them, but shaving or shredding them is a nicely different way to cook them.
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Ingredients
I use a little pancetta or bacon to add another layer of flavor. Pancetta is salty, Italian bacon, cured with salt and spices but not smoked. You can use pork or turkey bacon if preferred. For vegan, skip it. See recipe card for exact measurements.
- Brussels sprouts
- Bacon or pancetta (optional)
- Olive oil or avocado oil
- Shallots
- Garlic
- Fresh herbs
- Salt and black pepper
- Lemon zest (optional)
Ingredients Tips
At the grocery store, buy raw brussels sprouts that are firm and bright green with no yellow edges on the leaves. They come both loose and on the stalk. If you are slicing by hand, choose loose ones on the larger size.
Common in French cooking, shallots are a mild, sweet member of the onion family. They look like a large clove of garlic with a brownish colored papery outer skin. When peeled, the flesh is ivory with a purplish hue. Peel the papery skin off of the shallots, then slice them crosswise into thin rings. Separate the rings.
How to Shred, Shave or Slice
To shave Brussels sprouts by hand, use a sharp knife like a chef's knife. A food processor with a thin slicing blade is the fastest and gives the most consistent results. Another way is with a mandoline. Aim for slices ⅛-inch thin slices.
If slicing by hand, hold the root end of the brussels sprout and cut it in half through the root. Lay the pieces flat on your cutting board and slice crosswise into thin strips. Discard the root ends.
For a food processor, trim the stem end off and put the whole sprout into the feed tube. For a mandoline, hold the root end and slice as much as possible, discarding the stem.
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Short Cut
Some markets sell packages of pre-sliced brussels sprouts in the produce section to save time. I prefer to do them myself but do what works for you. They can be sliced a day or two ahead and kept in an airtight container.
Instructions
Cook the bacon or pancetta in a large skillet or sauté pan, then drain on paper towels and wipe out the pan. Heat the oil in the same pan over medium heat and briefly cook the thinly sliced shallot and garlic. Add the shredded sprouts and stir, cooking until they are soft, wilted and tender to taste, 3-4 minutes. Turn the heat down if needed.
Excess moisture cooks off and the sprouts shrink down. Add in the crispy bacon and season them up with salt and black pepper.
Serving and Variations
Serve warm. Here are variations:
- Sprinkle with freshly chopped parsley or a little fresh oregano.
- For a little crunch, add toasted pine nuts, toasted slivered almonds or toasted pumpkin seeds
- A little lemon zest or a squeeze of lemon juice add a nice flavor lift
- Sprinkle with a little grated Parmesan cheese for a savory flavor.
How to Store
When cool, refrigerate leftovers for 3-4 days. Enjoy it chilled like a salad or warm it up.
More Brussels Sprout Recipes
One I need to post is my shaved brussels sprout salad, so fresh and crunchy! Will get that out for you soon. Also try easy roasted brussels sprouts or sautéed brussels sprouts with lemon and thyme.
📖 Recipe
Shaved Brussels Sprouts
Ingredients
- 1 ½ pounds fresh large brussels sprouts
- 2 ounces pancetta or bacon
- 1-2 tablespoons olive oil
- 2 shallots
- 3 garlic cloves chopped fine
- 1 tablespoon fresh chopped parsley, oregano, or thyme
- salt and pepper to taste
- Fresh lemon zest optional
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Instructions
To slice by hand
- To slice by hand, cut the sprout in half through the root. Lay the pieces flat on your cutting board and slice crosswise into ⅛″ wide pieces. Discard the root end. The pile will look huge after slicing, but they cook down in the pan.Do the same with the shallots. Remove the papery skin and slice crosswise into thin rings. Separate the rings.
To slice with food processor or mandoline
- For food processor, trim stem and place whole into the feed tube and process. For a mandoline, hold the root end and slice, discarding stem.
Cook the bacon or pancetta
- If using pancetta, cut into small cubes. If using bacon, cut crosswise into small strips. Heat a large saute or fry pan over medium heat and cook the until the fat renders out and the cubes or strips are crispy and golden. Drain on layers of paper towels. Wipe the pan out with paper towels.
Cook the brussels sprouts
- In the pan, heat the oil over medium to medium-low heat. Add the shallot rings and cook about 2 minutes to soften. Add the garlic and cook another 30 seconds. Add the Brussels sprouts to the pan and cook, stirring gently and folding them over each over to coat with the oil. Using a wooden spatula works well. As the sprouts cook they release moisture and begin to cook down in the pan. If they seem a little dry, add just another small drizzle of olive oil. When they are nicely wilted and tender to taste, season if needed with salt and pepper. Stir in your pancetta, herbs or nuts if using. Optionally, grate fresh lemon zest over the top. Serve warm.
Notes
- Sprinkle with freshly chopped parsley or a little fresh oregano.
- For a little crunch, add toasted pine nuts, toasted slivered almonds or toasted pumpkin seeds
- A little lemon zest or a squeeze of lemon juice add a nice flavor lift
- Sprinkle with a little grated Parmesan cheese for a savory flavor.
Linda Chin says
Made these last night and they were a big hit! My daughter asked me to make Brussels Sprouts this way every time I make them. I did of course use a little bacon which helps make anything taste good in her opinion. The lemon zest wasn't quite enough lemon so we added a squeeze of the juice too. Even the leftovers disappeared which doesn't always happen with the roasted ones in our house. Thanks for the recipe.
Kelly says
What a great idea!! I have never had brussels spouts cooked this way. I just made them with what I had on hand. I cooked half of a leek with the sprouts in olive oil and then added golden raisins and pine nuts at the end. I used the mixture to fill a spring roll with added lettuce and peppers. Delicious - Thanks for sharing!
lynn @ the actor's diet says
i love brussels sprouts! i wonder if i would have liked them as a kid; was never subjected to them (but heard the horror stories)
Hari Chandana says
Very beautiful pictures.. Love it 🙂
Madonna/aka/Ms. Lemon says
I bet this is really good with fish. I have come to just love Brussels Sprouts. I love to use shallots too, not only for their taste, but they are just the right size for a small meal. I hate to have a half onion to store.