Meet your new favorite side dish: Shaved Brussels Sprouts! Crispy, tender, and topped with parmesan cheese, these sprouts feel fancy but are surprisingly easy to make in under 20 minutes.
Why you’ll love this recipe!
- So simple and tasty: The crispy shredded sprouts are sautéed with onions and garlic, while a sprinkle of parmesan on top adds a delicious cheesy finish.
- 5 ingredients: A naturally vegetarian and gluten-free recipe made with minimal wholesome ingredients.
- Perfect side dish: Whether it’s a weeknight dinner, a casual lunch, or part of a holiday spread, this vegetable side dish is always a hit!
Just when you think you’ve explored every way to make brussels sprouts taste their best, this shaved brussels sprouts recipe walks into your life. It’s an easy side dish that’s naturally gluten-free and vegetarian, and is on the table in 20 minutes! Just like my creamy brussels sprouts dip and my cheesy brussels sprouts pizza, this recipe is proof that brussels sprouts don’t have to be boring.
The best part? You can easily put your own spin on it to jazz up the flavors. Top the sprouts with nuts or dried fruit for a seasonal twist, spice things up with red pepper flakes, or ditch the cheese for a vegan-friendly spin. Whether you’re keeping it classic or getting creative, these garlicky, cheesy shredded sprouts check all the boxes for a crowd-pleasing veggie side.
Ingredients
Brussels sprouts – For best results, use firm, bright green sprouts with tightly packed leaves. You can shave them by hand, use a mandoline, let a food processor do the work, or just grab a bag of pre-shaved brussels sprouts from the produce section to save time.
Parmesan – I highly recommend shredding the parmesan yourself. The pre-shredded cheese often has added starches that keep it from melting as smoothly, so grating it yourself is worth the extra step.
How to Make Shaved Brussels Sprouts
Step 1: Sauté the veggies. Heat the olive oil in a large skillet over medium heat. Add the shredded brussels sprouts, onion, and a pinch of salt, and sauté until the sprouts begin to soften and the onion turns translucent.
Step 2: Add the garlic. Sauté the garlic in the pan until the sprouts are tender and lightly browned around the edges.
Step 3: Finish with cheese. Transfer the sautéed sprouts to a serving platter or bowl. Immediately sprinkle parmesan cheese over the top, season with salt and pepper to taste, and enjoy!
Tips
- Before shaving the brussels sprouts, trim the stems, remove any loose or browned outer leaves, and slice each one in half.
- You can shave brussels sprouts by hand with a sharp chef’s knife or a mandoline. Or, for a truly hands-off approach, run them through a food processor fitted with a slicing blade.
- Don’t burn the garlic! Garlic cooks much faster than sprouts and onions, which is why I recommend adding it to the pan after the veggies have softened. Also, stir it frequently to help it tenderize and become fragrant without burning.
My Pro Tip
Recipe Tip
For perfectly golden, never soggy sprouts, give them some breathing room in the pan. Spread them into an even single layer to help them sear instead of steam. If your skillet is too packed, cook the shaved sprouts in two batches.
Variations
You can keep this simple shaved brussels sprouts recipe exciting with all kinds of flavor boosters, substitutions, and add-ins, like:
- Nuts and seeds – Toasted almonds, pecans, walnuts, or pumpkin seeds on top would add great texture and a nutty depth.
- Dried fruit – During the holidays, combine the sprouts with dried cranberries, cherries, or golden raisins.
- Bacon – The salty, smoky flavor and crunchy texture of crumbled bacon or tempeh bacon is a nice contrast next to the soft, slightly sweet sprouts.
- Fresh herbs – Garnish the sprouts with parsley, thyme, or chives for a fresh finish.
- Citrus – Even a pinch of lemon zest would be delicious here.
- Instead of parmesan – Use Pecorino Romano, Asiago, goat cheese, crumbled feta, or blue cheese.
- Double the vegetables – Shred a second shredded vegetable, like cabbage, carrots, celeriac, kohlrabi, or fennel, to sauté alongside the sprouts.
Serving suggestions
Just like my balsamic brussels sprouts and honey sriracha brussels sprouts, these simple shaved sautéed brussels sprouts are one of my favorite vegetable side dishes. They pair well with almost anything, from bacon-wrapped chicken thighs to roasted turkey to baked salmon!
To complete the meal, have a few more comforting sides on the table. I like these sprouts with my brown butter sweet potatoes during Thanksgiving, but they also go well with these mashed red potatoes for everyday meals.
Yes, you can roast the shaved sprouts in the oven if pan-frying isn’t your thing. Toss the shaved sprouts, diced onion, and minced garlic with olive oil, salt, and pepper, then lay the mixture on a sheet pan. Roast the sprouts in a 400ºF oven for 15 to 20 minutes or until they’re tender and slightly caramelized. Sprinkle with parmesan cheese and serve.
Sautéed shredded brussels sprouts are best served fresh, but you can shave the sprouts up to 3 days in advance to save time. Keep them in an airtight container in the fridge until you’re ready. They may lose some of their crispness, but they’ll cook up just fine.
Storage
Refrigerator: Store any leftover cooked and cooled shaved brussels sprouts in an airtight container in the fridge for up to 3 days.
Reheating: Warm up the sprouts in a skillet over medium heat until warmed through or quickly zap them in the microwave. The microwave will soften them slightly, but they’ll still taste great.
More brussels sprouts recipes
-
Heat the olive oil in a large skillet over medium heat. Once hot, add the brussels sprouts, onion and salt and sauté for 5 minutes.
-
Then, add the garlic and sauté for an additional 3 minutes or until the s sprouts are softened and slightly browned.
-
Transfer the cooked sprouts to a serving platter or bowl, then add the parmesan cheese over top. Add more salt and pepper to taste and enjoy!
*Calories are per serving and are an estimation
Calories: 242kcal | Carbohydrates: 16g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 217mg | Potassium: 632mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1227IU | Vitamin C: 130mg | Calcium: 203mg | Iron: 2mg
