Best 18 Shredded Brussels Sprouts Recipes

SHREDDED GINGERED BRUSSELS SPROUTS

Steps:

• Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

SHREDDED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
• Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
• Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
• Stir in vinegar and top with the crumbled bacon.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
• Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot.
• Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.

SHREDDED BRUSSELS SPROUTS WITH BACON

Steps:

• Trim brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside.
• In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain.
• Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and water; season with coarse salt and ground pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes dry).
• To serve, crumble bacon over sprouts; drizzle with cider vinegar, if desired.

SHREDDED BRUSSELS SPROUTS AND SCALLIONS

Steps:

• Cut sprouts in half and slice thin lengthwise. In a heavy skillet melt butter over moderately high heat until foam subsides and sauté sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes. In a bowl toss vegetables with lime juice and salt and pepper to taste.

LEMONY SHREDDED BRUSSELS SPROUTS

Steps:

• In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.

SHREDDED BRUSSELS SPROUTS WITH PECANS AND MUSTARD SEEDS

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
• Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly slice with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

SAUTéED SHREDDED BRUSSELS SPROUTS WITH SMOKED HAM AND TOASTED PECANS

Steps:

• Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
• Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.

SHREDDED BRUSSELS SPROUTS WITH LIME

Steps:

• Cut the sprouts in half and lay flat on a chopping block.
• Cut each half into julienne strips.
• Heat a large skillet over med-high heat. (I use a wok).
• Melt butter, then add the sprouts and saute' until tender about 6 to 10 minutes.
• Season with lime juice, salt and pepper.

EASY LIME SHREDDED BRUSSELS SPROUTS

Steps:

• Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.

SHREDDED BRUSSELS SPROUTS & SCALLIONS (GOURMET)

Steps:

• Cut sprouts in half and slice thin lengthwise.
• In a heavy skillet melt butter over moderately high heat until foam subsides and sauté sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes.
• In a bowl toss vegetables with lime juice and salt and pepper to taste.

SHREDDED BRUSSELS SPROUTS SAUTé

Steps:

• In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
• Cook Brussels sprouts and shallots in drippings 8 minutes over medium heat, stirring frequently, until lightly browned and tender. Stir in reserved bacon, broth, thyme, salt and pepper. Remove from heat. Sprinkle with onions. Serve immediately.

SHREDDED BRUSSELS SPROUTS WITH PINE NUTS AND PROSCIUTTO

Steps:

• Remove root end and core from brussels sprouts, cut in half and thinly slice.
• Heat oil in skillet on medium-high heat. Add prosciutto. Sauté until beginning to crisp. Add sprouts and garlic; sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender.
• Toss in pine nuts, saute 1 minute and season with salt and pepper.

SMOKY, LEMONY SHREDDED BRUSSELS SPROUTS

Steps:

• Trim the ends off the Brussels sprouts. Peel off and discard any blemished outer leaves. Cut each Brussels sprout in half from top to bottom. Lay it flat and slice into fine shreds. (Can also shred Brussels sprouts using a mandoline or food processor fitted with a slicing blade.) Using your hands, fluff up the sprouts and separate the shreds. Heat the olive oil in a large skillet over moderate heat. Add the garlic and paprika and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the Brussels sprouts and lemon zest and sauté until crisp-tender, about 5 minutes. Remove from heat and stir in the lemon juice and thyme. Season to taste with salt and pepper. Best served immediately, but may also be served at room temperature.

SHREDDED BRUSSELS SPROUTS

Steps:

• Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width.
• Heat the oil in a large skillet over medium high heat. saute the sprouts and onion with the cumin, salt and pepper until the sprouts start to brown. Add water and cook until barely limp, about 4 minutes. Stir in the lime juice and serve immediately.

SHREDDED BRUSSELS SPROUTS WITH BACON & ONIONS

Steps:

• Cook bacon in a large skillet over medium heat turning once, until crisp. Drain & crumble. Add onion and salt to the drippings in the pan. Cook stirring often until tender and browned. Add water and mustard. Add Brussels and cook stirring often for 4-6 minutes. Stir in vinegar and top with crumbled bacon.

SHREDDED BRUSSELS SPROUTS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
• In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

SHREDDED KALE AND BRUSSELS SPROUTS SALAD

Steps:

• In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.