If you love roasted Brussels sprouts, this warm Brussels sprouts salad is a faster, equally delicious way to enjoy them. Instead of roasting, thinly sliced Brussels sprouts (sometimes called shredded or shaved) are quickly sautéed with olive oil, garlic, shallots, herbs, and finished with crisp bacon and lemon zest. The result? A light, flavorful side dish that’s ready in minutes—perfect for busy weeknights or as a bright addition to a holiday table.
While dining at a favorite local restaurant, my grilled fish arrived with a side that immediately caught my attention—delicate green ribbons of shredded Brussels sprouts. One bite, and I was hooked! I usually roast or steam Brussels sprouts, but shredding them offers a fresh take, cooking up quickly while delivering incredible flavor. It was so good, I knew I had to recreate it at home.
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Why You'll Like This Recipe
- Brussels sprouts are super healthy.
- This side dish cooks fast!
- Layers of flavor with shallot, herbs, bacon, and lemon.
Recipe Ingredients
- Brussels sprouts: Get large, fresh, bright green sprouts, no wilted or yellow edges.
- Bacon: Just a few pieces add a salty depth of flavor and crunch, but you can skip it.
- Oil: Olive oil or avocado oil.
- Shallots: A mild, sweet member of the onion family with lovely flavor.
- Garlic: Fresh cloves offer the best flavor.
- Fresh herbs: Fresh thyme is great but dried thyme will do.
- Lemon: Adds a pop of flavor and brightness, zest and juice.
Please see the recipe card for measurements, salt, and pepper.
Chef's tip: Some markets sell packages of pre-sliced brussels sprouts in the produce section to save time. I prefer to do them myself because they are fresher and moister. They can be sliced a day or two ahead and kept in an airtight container if needed.
Substitutions and Variations
- Pancetta is a nice substitute for bacon, or you can use turkey bacon.
- 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
- Sprinkle with a little grated Parmesan cheese for a savory flavor.
Recipe Instructions
Step 1: Cook the bacon until crisp in a large skillet or sauté pan, then drain bacon on paper towels and wipe out the pan. When cooll enough to handle, chop.
Step 2: Slice or "shave" the brussels sprouts. Use either a food processor with a thin slicing blade attachment, or slice by hand with a chef's knife.
- For a food processor, trim the stem end off and put the whole sprout into the feed tube. Aim for approximately 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.
Next, slice shallot into thin rings and chop the garlic.
To cook warm brussels sprouts salad, heat the olive oil over medium-low heat in the same pan, add the shallot and cook until softened, 2 minutes, add the garlic, thyme, lemon zest, and shaved brussels sprout. Cook until the brussels sprouts are softened, wilted, and warm, just a few minutes, tossing and stirring as you cook.
When done, add the bacon and serve.
Serving Suggestions
Warm brussels sprouts salad is a wonderful side dish for baked chicken breasts, or pork tenderloin with Dijon mustard sauce. For either entree, serve with riced mashed potatoes.
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
Warm Brussels Sprouts Salad
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.
Nutrition
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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.