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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:
These sprouts are seriously the most versatile side dish. They go with everything!
Some other sides from the blog:
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Sautéed Shredded Brussels Sprouts
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
Description
Made with only 3 ingredients, these sautéed shredded brussels sprouts make the best simple side dish for just about any meal!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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
I could totally eat this everyday! Love brussels sprouts and these look soooo amazing!
I love brussels sprouts too Kim!! I eat them all of the time!! 🙂
Love B sprouts. So much. A typical lunch for myself is salmon with steamed sprouts. I always cook the salmon in butter, and the leftover browned butter goes on top of the sprouts. However, I have no problem with the garlic!!! Fabulous recipe.
Ooh that sounds SO good – love the idea of the browned butter on top of the sprouts. We’re having salmon tomorrow so I might need to try that!
Brussels Sprouts are one of my favorite veggies! Strangely (maybe?) Ive never shredded them! What a lovely side dish. I love the simple flavors of butter and garlic, and lemon is always a must with these gems! Thanks for the inspo, Katherine!
One of my favorites too, which is so weird when you think that I hated them as a kid! Thanks Laura – you’ve got to try shredding them!
Hehe I told you the weather sounded way too optimistic!
Also, I don’t want to sound negative and scare you, but it always – I repeat ALWAYS (Okay almost almost) gets really cold around my Birthday – sometimes with snow and the temperature around or below zero. Not predicting anything, but we should be ready for the worst. So don’t be too surprised if you have some really nasty weather in about 3 weeks or so lol.
On the positive note, these shredded sautéed sprouts look and sound delicious! I often cook them the same way, but I sometimes give them an extra caramelization buy cooking it a bit longer or/and adding a touch of maple or balsamic.
Haha oh no, you don’t scare me Ben. I’ve lived in Alberta way too long to not expect summer to just come rolling on through in May! But maybe 2021 will surprise us and you’ll get some beautiful weather on your birthday!! I love the idea of the extra caramelization – I’ll have to try that!
I absolutely adore how this simple dinner side only requires 3 ingredients… and using the food processor is a totally genius shortcut!
Thanks Heidi! I love my food processor so much – it makes my life so much easier!
It’s amazing how Brussels sprouts transform when you shred them. Love this healthy delicious side dish, Katherine!
I totally agree, Marissa. They become almost a different vegetable entirely!! 🙂
Love these shredded Brussels Sprouts, I could definitely tackle that whole pan as one serving, it looks so flavorful and delicious! My husband will love these too, your recipe will be in heavy rotation over here!
I could eat it for lunch every day! Something about warm greens with a bit of garlic and butter. I hope you guys love the side dish!!
I LOVE shredded sprouts cooked or raw — it’s my favorite way to eat them! These look fabulous and I’d love it for lunch!
I love shredded sprouts too, Marcie! I’m a little obsessed with using them as my salad these days. Love how well they hold up!
We are such huge fans of brussels sprouts in our home and this is such a delicious way to enjoy them! Love how few ingredients there are. Also, we had some wet snow today. Ugh. Can’t wait for the nice summery weather!
Thanks Dawn! It’s so simple and delicious. UGH that winter that just never goes away! Canada!
This is soooo great ! If I boil some pasta to serve with brussels sprouts prepared this way, we’ll have great week dinner !Thank you Katherine !
That would be a great dinner! Thanks Davorka! Aren’t sprouts so good!?