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Sauteed Brussels sprouts in white bowl.

Sautéed Shredded Brussels Sprouts


A delicious, quick and easy way to eat Brussels sprouts!  Mixing in dried cranberries gives this simple side dish a tart pop of sweetness. 



For Sprouts

  • 1 bag/about 12 ounces fresh whole or shaved Brussels sprouts
  • avocado oil, for the pan
  • pastured butter, unsalted, for finishing
  • salt and black pepper

Mix-in Ideas

  • few pinches of dried cranberries
  • bacon or pancetta, chopped small
  • sliced or candied nuts
  • small diced red bell pepper


  1. If adding bacon or pancetta, fry over medium heat in large skillet until brown and cooked through, but still tender (not crispy). Remove bits from pan.
  2. Sauté shredded Brussels sprouts in bacon fat with a good sprinkling of salt, stirring somewhat frequently. Cook until shreds are tender to the bite, but not soft.
  3. If garnishing with bell pepper, add halfway through cooking sprouts. If adding dried cranberries or other dried fruit, add to pan and cook a few minutes more.
  4. Season to your liking with salt and pepper, and a couple pats of unsalted butter. 
  5. Garnish with crispy bacon pieces.