Sautéed Shredded Brussels Sprouts

Made with only 3 ingredients, these sautéed shredded brussels sprouts make the best simple side dish for just about any meal!

So, it snowed!!! Saturday felt like summer, and we went out day camping and enjoyed the weather. We wore flip flops, made s’mores…we even had a fire at night with our neighbors! Then we woke up to snow. The kids stayed in their pajamas all day and it was terrific. As much as I hate the snow and am ready for it to go, it was a pretty perfect cozy day. 

I spent the whole day in the kitchen, baking, and we had braised short ribs for dinner (yum) with some of these sprouts on the side! Snowy days aren’t all bad 😉

I might be a little late in the game when it comes to shredded brussels sprouts, but I am loving them lately. I’ve shredded them before in the past and enjoyed them, but it really only clicked a little while ago how MUCH I enjoy them.

My favorite part about shaved brussels sprouts, is that they hold up to dressing SO WELL. I love to make a big batch of dressed up salad using shredded sprouts, and keep it in the fridge for days. The sprouts don’t get wilted or soft, they’re just crunchy and terrific for the entire week!

And then a while back, I had the great idea to sauté them.

How do you make sautéed shredded brussels sprouts?

Another addition to my 3 ingredient recipes, you only need a few things for this recipe:

• brussels sprouts
• minced garlic
• butter

These are the 3 main components, but you will likely want to jazz up the flavor with salt and pepper, and a squeeze of lemon.

Start this recipe by shredding the sprouts!

Wash and trim the ends off the sprouts and discard. You can use a knife and shred the sprouts by hand, slicing them into 1/8″ pieces, but I prefer to use my food processor. It makes the job quick and efficient!

Use the slicer attachment and run the sprouts through the processor until you have a pile of shredded sprouts! If there are some larger chunks left after running them through the food processor, remove them and slice them up by hand.

Next, heat up 2 tablespoons of butter in a large skillet on the stove. I like to use butter for the flavor, but you could absolutely use olive oil, avocado oil or coconut oil to keep things vegan!

Once the butter is melted, add the minced garlic and cook for a minute or two, until the garlic is fragrant. Then add the sprouts and give them a stir. Cook over medium heat, stirring often, until the sprouts start to soften up, about 5-6 minutes. Sprinkle the sprouts with salt and pepper and stir for another minute or two. 

Remove the skillet from heat, and squeeze a bit of fresh lemon over the sprouts before serving. You can serve these up right from the skillet, or transfer them to a separate serving dish.

What do you serve sautéed shredded brussels sprouts with?

The day I made and photographed this post, I actually just devoured half of the pan for lunch. They were so salty and delicious! But generally, I would make these as a side to go along with some roasted chicken, as an accompaniment to some other sides such as oven roasted potatoes or almond green beans.

Try these sprouts with some other mains such as:

• roasted chimichurri pork
• grilled teriyaki salmon bites
• Instant Pot sesame chicken

These sprouts are seriously the most versatile side dish. They go with everything!

Some other sides from the blog:

• garlic butter carrots
• cheesy cornmeal drop biscuits
• South African yellow rice

Sautéed Shredded Brussels Sprouts

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5 from 11 reviews

• Author: Katherine | Love In My Oven
• Total Time: 15 minutes
• Yield: 2-3 servings 1x

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Description

Made with only 3 ingredients, these sautéed shredded brussels sprouts make the best simple side dish for just about any meal!

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Ingredients

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• 1 lb brussels sprouts
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt, or to taste
• 1/4 tsp pepper, or to taste
• squeeze of fresh lemon, to taste

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Instructions

1. Wash the brussels sprouts and trim the ends, removing any loose leaves. Use a sharp paring knife to slice the sprouts into 1/8″ slices, or use the slicing attachment on your food processor to shred the sprouts.
2. Over medium-high heat, melt the butter in a large skillet on the stove. Once melted, add the garlic and cook for 2 minutes, until fragrant. Add the sprouts and stir, continuing to cook over medium-high heat for 5-6 minutes, or until softened. Stir frequently. Season the sprouts with salt and pepper, to taste. Start with 1/2 tsp of salt and 1/4 tsp of pepper, adding more if desired.
3. Remove the pan from heat, and squeeze a drizzle of fresh lemon juice over the sprouts, if desired. Serve immediately!

Leftover sprouts can be stored, once cooled, in an airtight container in the fridge for 3-4 days.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: sides
• Method: stovetop
• Cuisine: american

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