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.
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. They also love pasta with bacon and Brussels sprouts.
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.
Ingredients needed
- Brussels sprouts
- Olive oil
- Diamond Crystal Kosher Salt
- Freshly ground pepper
Steps to Make Sautéed Shredded Brussels Sprouts
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.
2. Using a food processor with the slicer attachment, shred the Brussels sprouts.
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.
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
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.
Simple Sautéed Brussels Sprouts
Simple Sautéed Brussels SproutsIngredients
- 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.
We’re Elizabeth & Anna!
It’s great to have you here. We’re registered dietitians and we share tips to support you in raising kids with a healthy relationship with food.
