15-Minute Sauteed Shredded Brussels Sprouts - Fork In The Kitchen

Do you ever get in that side dish rut? Cooking the same vegetables over and over, in the same ways? I’ve fallen into that trap before, too, which is precisely when I decided to mix things up with shredded Brussels sprouts.

Save This Recipe!

We'll email this post to you, so you can come back to it later!

I’m a big fan of green vegetable side dishes, and naturally, when I think of sprouts, I think roasted. But when it came time to mix things up and cook Brussels sprouts a different way, a light bulb went off when I thought about my favorite shredded Brussels sprouts salad and how I’ve been loving easy sauteed stovetop vegetable recipes lately.

So here we are: sauteed sprouts in a cast-iron skillet with crispy bits and a whole new texture. Paired with the iconic duo of shallot and garlic, they are loaded with flavor, especially when topped with balsamic vinegar, maple syrup, and parmesan cheese. It’s a trifecta made in heaven.

Reader review

5 (27 ratings)

This was so delicious! I think the combination of the balsamic vinegar and maple syrup was fabulous. This will be a new staple at our house!

– Sheila

Read more reviews

Watch the Recipe

Let’s Make Shredded Brussels Sprouts in a Skillet

You’ll need just a few simple ingredients for this recipe, which is another reason why it’s so easy to love! It’s also really customizable depending on what flavors you want to pair with the crisp-tender sprouts. Win, win, win!

I highly recommend using a cast-iron skillet for this recipe. If you don’t have one, what are you waiting for? They’re great for pan-frying, for baking skillet cornbread, or garlic dinner rolls… really a kitchen must-have.

But I digress. If you don’t have one, you can use a stainless steel sauté pan or a nonstick skillet, too. Cast-iron just gives the shredded Brussels a really nice, crisp texture.

Shred the Brussels Sprouts

Before we start anything in the cast-iron skillet, though, we’ve got to shred the Brussels sprouts! There are a few ways to go about this:

1. Shred them in a food processor using the shredding disc attachment blade. This is probably the fastest and easiest way to shred the Brussels sprouts, but it does require a few more dishes.
2. Use a hand-held mandoline to slice them. It’s pretty easy, and a less bulky way to shred than using a food processor; however, it takes more time and is a little more…risky? Because the sprouts are small, be careful when using a mandoline.
3. Finely slice with a knife. This is my least recommended way, because it’s challenging to get an even slice on the Brussels and is the riskiest option of the three. Please be careful when slicing them with a knife!

Now, Sauteed Brussels Sprouts!

Then add the shredded sprouts, spreading them in an even layer in the pan to help them cook evenly and crisp up. It’s important to use the largest skillet you have so they have room to properly crisp, instead of steam.

Don’t forget a big pinch of salt! This will help layer flavor into the veggies.

That’s not the only flavor combination, though. These skillet Brussels are great with a simple squeeze of fresh lemon juice. Or, go a completely different route and pour on some of my 5-star homemade buffalo sauce and blue cheese – so yummy!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

5 (27 ratings)

Get the Recipe 15-Minute Sauteed Shredded Brussels Sprouts

Prep: 5 minutes minsCook: 10 minutes minsTotal: 15 minutes mins Servings: 4 servings Print Pin Rate Make this 15-Minute Sauteed Shredded Brussels Sprouts recipe for an easy weeknight dinner side dish! It's just what you need when you're looking for a different way to cook brussels sprouts. Cooked in a cast-iron skillet with garlic and shallot, the shredded sprouts get crispy and delicious! 1/2x1x2x3x

Ingredients

• ▢ 1 pound fresh Brussels sprouts, ends trimmed
• ▢ 1 ½ tablespoons olive oil
• ▢ ⅓ cup shallot, thinly sliced (1 small)
• ▢ Salt and pepper, to taste
• ▢ 2 garlic cloves, finely chopped
• ▢ ½ tablespoon high-quality balsamic vinegar, optional
• ▢ 1 ½ tablespoons real maple syrup, optional
• ▢ ¼ cup Parmesan cheese*, shredded or slivered

Equipment

• ▢ 12-Inch Cast Iron Skillet
• ▢ Food Processor
• ▢ Hand-Held Mandoline

Instructions

1. Use a food processor with a slice disc attachment to finely shred the Brussels sprouts. You can also use a hand-held mandoline.1 pound fresh Brussels sprouts
2. In a large skillet, heat olive oil over medium-high heat. Add the shredded sprouts and thinly sliced shallot, with a generous pinch of salt and black pepper to taste, stirring to coat and combine. Then spread the veggies in an even layer. Let them cook and caramelize, only stirring very occasionally, to encourage crisping and caramelization, for about 6 minutes. 1 ½ tablespoons olive oil, ⅓ cup shallot, Salt and pepper
3. Stir in garlic, and continue to cook for 3-4 minutes.2 garlic cloves
4. Remove from heat and stir in balsamic vinegar and maple syrup, if using. Taste test for salt and pepper levels. Garnish with parmesan cheese as desired.½ tablespoon high-quality balsamic vinegar, 1 ½ tablespoons real maple syrup, ¼ cup Parmesan cheese*

Notes

• Storage: store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop.
• Use fresh lemon juice in place of the balsamic vinegar and maple syrup for a different version.
• Vegan and Dairy-Free: omit the parmesan cheese. For vegetarians, make sure you’re using a vegetarian version of parmesan.

Calories: 134kcal, Carbohydrates: 19g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 32mg, Potassium: 532mg, Fiber: 5g, Sugar: 9g, Vitamin A: 856IU, Vitamin C: 98mg, Calcium: 66mg, Iron: 2mg Course: Side DishAuthor: Becca MillsCuisine: American Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!