Best 6 Shredded Brussels Sprouts Sauté Recipes

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Tantalize your taste buds with the delightful dish of shredded Brussels sprouts sautéed to perfection. This versatile vegetable takes center stage, showcasing its nutty and slightly bitter flavor, while the sautéing process caramelizes the edges, adding a touch of sweetness. Whether you prefer a simple preparation with garlic and butter or a more robust blend of flavors with bacon, shallots, and balsamic vinegar, this article offers a collection of recipes that cater to diverse palates. Discover the culinary magic of shredded Brussels sprouts and embark on a flavorful journey that will make this cruciferous vegetable a new favorite.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTéED BRUSSELS SPROUTS



Sautéed Brussels Sprouts image

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 pound Brussels sprouts (trimmed and halved)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar or lemon juice
1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
Chopped fresh herbs like parsley (cilantro or mint (optional))
A handful of Parmesan (feta, or goat cheese (optional))

Steps:

  • Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
  • Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
  • Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g

SHREDDED BRUSSELS SPROUTS SAUTé



Shredded Brussels Sprouts Sauté image

Brussels sprouts and bacon come together in this wonderful side dish that is ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 7

6 slices bacon
1 1/2 lb fresh Brussels sprouts, trimmed, thinly sliced
2 shallots, thinly sliced
1/3 cup vegetable or chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1 can (2.8 oz) French-fried onions

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.

Nutrition Facts : Calories 123, Carbohydrate 13 g, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 373 mg

SHREDDED BRUSSELS SPROUTS



Shredded Brussels Sprouts image

Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!

Provided by MOMZRIGHT

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 8

Number Of Ingredients 7

½ pound sliced bacon
¼ cup butter
⅔ cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
½ teaspoon seasoning salt
pepper to taste

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.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 12.4 g, Cholesterol 25.6 mg, Fat 15.8 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 5.9 g, Sodium 344.2 mg, Sugar 3 g

SAUTEED SHREDDED BRUSSELS SPROUTS



Sauteed Shredded Brussels Sprouts image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

2 (12-ounce) packages fresh Brussels sprouts, trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy aged balsamic vinegar

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 KALE AND BRUSSELS SPROUTS SALAD



Shredded Kale and Brussels Sprouts Salad image

This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. -Alexandra Weisser, New York, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1 small bunch kale (about 8 ounces), stemmed and thinly sliced (about 6 cups)
1/2 pound fresh Brussels sprouts, thinly sliced (about 3 cups)
1/2 cup pistachios, coarsely chopped
1/2 cup honey mustard salad dressing
1/4 cup shredded Parmesan cheese

Steps:

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

Nutrition Facts : Calories 207 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

LEMONY SHREDDED BRUSSELS SPROUTS



Lemony Shredded Brussels Sprouts image

This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 4

2 tablespoons olive oil
2 pounds brussels sprouts, trimmed and shredded with a knife or food processor
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 4 g

Tips:

  • Choose fresh Brussels sprouts: Look for firm, bright green Brussels sprouts with tightly closed leaves. Avoid any that are yellowed, wilted, or have loose leaves.
  • Clean the Brussels sprouts properly: Trim the ends of the Brussels sprouts and remove any yellow or wilted leaves. Cut them in half lengthwise or shred them using a food processor or mandoline slicer.
  • Don't overcook the Brussels sprouts: Brussels sprouts should be cooked until they are tender but still have a slight crunch. Overcooking will make them mushy and bland.
  • Season the Brussels sprouts well: Salt, pepper, and garlic powder are all great ways to season Brussels sprouts. You can also add other herbs and spices, such as thyme, rosemary, or paprika.
  • Add some acid: A splash of lemon juice or vinegar can help to brighten up the flavor of Brussels sprouts. You can also add a dollop of sour cream or yogurt for a creamy touch.

Conclusion:

Shredded Brussels sprouts are a delicious and versatile side dish that can be enjoyed in many different ways. They are a great source of vitamins and minerals, and they can be cooked in a variety of ways to suit your taste. Whether you prefer them roasted, sautéed, or grilled, shredded Brussels sprouts are a healthy and flavorful addition to any meal.

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