I’ve been making this Brussels sprouts recipe for about 20 years. You’ll love them because they’re delicious and so simple to make.

You can make this recipe even easier and quicker by using pre-shredded Brussels sprouts. I do find them a little bitter compared to those you shred yourself, but using them saves some time on busy weeknights.

A blue bowl filled with shredded sauteed Brussels sprouts sits on a marble surface. A fork is partially visible on the left side of the bowl. A green and white patterned cloth is partially seen to the bottom right.

I’ve written about my family’s holiday tradition of sautéed Brussel sprout leaves. This is a simple version for any busy weeknight when you’re short on time. And sauteed shredded brussel sprouts are delicious!

Shredding and sautéing them seems to eliminate the bitterness many people associate with Brussels sprouts. Both my children, who are picky eaters, have always loved this cruciferous veggie in its shredded and sautéed state.

When I can’t find fresh, whole Brussel sprouts, I buy them pre-shredded, usually at Trader Joe’s or Whole Foods. They’re always on my list of best veggie sides.

It takes only a few minutes to shred a bunch of them in a food processor and then quickly sauté for about 5 minutes until they’re bright green and some have just begun to brown.

Why You’ll Love Sautéed Shredded Brussels Sprouts

They’re simple and delicious.
Even picky eaters love sauteed brussels sprouts.
They’re easy to make on a busy weeknight, especially if you buy the Brussel sprouts pre-shredded.

A baking tray on a marble surface holds fresh Brussel sprouts, a small bowl of salt, a small bowl of oil, and a brass oil can. The scene is set for preparing Brussels sprouts.

Ingredients needed

Brussels sprouts
Olive oil
Diamond Crystal Kosher Salt
Freshly ground pepper

Steps to Make Sautéed Shredded Brussels Sprouts

Brussels sprouts being prepared on a white cutting board with a knife. Some Brussels sprouts are whole, while others have their outer leaves removed. The cutting board is placed on a wooden surface.

1. Cut the ends off the Brussel sprouts. Large ones can be cut in half, while smaller ones can be left whole. Discard the ends and any tough outer leaves.

A top-down view of a food processor bowl filled with thinly sliced Brussel sprouts on a wooden surface.

2. Using a food processor with the slicer attachment, shred the Brussels sprouts.

A top-down view of a stainless steel skillet filled with finely shredded Brussel sprouts on a wooden countertop. The skillet handle extends to the left, and the Brussels sprouts appear fresh and green.

3. Place a large sauté pan over medium-high heat. Add olive oil and let it heat for about 30 seconds. Add the shredded Brussel sprouts. Add salt and pepper.

Suateed shredded Brussels sprouts in a stainless steel sautee pan.

4. Sauté until the Brussels sprouts are bright green and some have started to brown about 7 minutes.

Video: How to Make Shredded Sautéed Brussels Sprouts

More Ways to Enjoy Sauteed Shredded Brussel Sprouts

Try my pasta with bacon and Brussels sprouts.
Add them to a salad like this lentil salad or mixed green salad.
Add them to zucchini corn pasta or sausage and kale pasta.

Fun Facts About Brussels Sprouts:

They’re cruciferous – think broccoli, cauliflower, kale, collard greens, cabbage.
They aren’t mini-cabbages, but the purple Brussels sprout is a hybrid of Brussel sprouts and purple cabbage.
They’re named after the capital of Belgium, where they were first grown in the 16th century.
Brussel sprouts grow on stalks that can grow to 45 inches in height. The stalks aren’t edible. But the large leaves of the plant are.
Here’s a fun video about growing and harvesting Brussels sprouts.

Simple Brussel Sprouts as Part of Meal Planning

Do you grow weary of meal planning? I sure do! Last week, I forgot–or maybe avoided?–making my usual meal plan for the week.

The result: we end up ordering takeout four out of seven nights. I’m all for takeout each week, but four times a week could quickly get old. Having a simple meal plan written out helps me grocery shop, and it helps me feel like there’s less floating around in my brain. And that means I feel less disorganized! And who doesn’t want to feel less disorganized?

This week, I’m back to meal planning! Whew–what a relief! Sauteed shredded brussel sprouts are almost always one of my veggie sides every week.

Shaved sauteed Brussels sprouts in a sautee pan.

Simple Sautéed Brussels Sprouts

Elizabeth Davenport

Quick and tasty sautéed Brussels sprouts make a great weeknight veggie side.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Course Side Dish

Cuisine American

Ingredients

▢ 2 bags of whole Brussels sprouts about 1 and a half pounds total
▢ 2-3 Tablespoons of olive oil
▢ Salt and pepper to taste

Instructions

Cut the ends off the Brussels sprouts. Cut large Brussels sprouts in half. Smaller ones can be left whole. Discard the ends and any tough outer leaves.
Using a food processor with the slicer attachment, shred the Brussels sprouts.
Place a large sauté pan over medium high heat. Add olive oil and let it heat for about 30 seconds. Add the shredded Brussels sprouts. Add salt and pepper.
Sauté until the Brussels sprouts are bright green and some have started to brown, about 7 minutes.

Tried this recipe?Let us know how it was!