• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Times
  • About
    • Hire
  • Recipes
    • By Diet
      • GAPS
      • Gluten Free
      • Keto
      • Paleo
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
  • Just Cook
  • Macarons
  • Start Here
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • How To
  • French Macarons
  • About
  • Hire
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Side Dishes

    Caramelized Shredded Brussels Sprouts

    Last Updated: Jan 26, 2023 By: Chef Christina

    Jump to Recipe·Print Recipe

    Sautéed shredded Brussels sprouts are a quick, nutrient-dense vegetable dish for the winter months. And those coveted, caramelized, crispy sprouts like the ones served at restaurants aren't out of reach for the home cook. It's all about one easy technique and balancing out the bitterness with the right ingredients.

    Caramelized shredded Brussels sprouts on a gray plate topped with crispy Prosciutto and dried cranberries.

    Jump to:
    • The Story
    • The Ingredients
    • The Method
    • How to Shred
    • The Steps
    • Chef's Tips
    • What to Serve with Brussels
    • 📖 Recipe
    • More Vegetable Side Dishes
    • Subscribe
    • 💬 Reviews

    The Story

    Brussels sprouts are tiny cabbages with an earthy aroma and bitter crunch. And shredding or shaving the sprouts helps the fibrous vegetable sauté up faster and more tender.

    Close up look at caramelized, dark brown shaved Brussels sprouts cooking in a pan with Prosciutto.

    Caramelizing the sugars in the plant with high heat (yes, vegetables contain sugar) is the secret to delectable, sweet crispiness. This simple technique creates those can't-get-enough sprouts from your favorite restaurant. For a lot less dough.


    The Ingredients

    You can create truly crispy, crunchy, delicious Brussels with only shredded sprouts, cooking oil, and salt. But I recommend reaching for a least two or three of the seasonings and ingredients below for the most flavorful dish. For a vegan dish, leave out the prosciutto.

    Whole Brussels sprouts, prosciutto, shallot, garlic cloves, a lemon, prosciutto and oil and salt on a counter.
    • Fresh Brussels sprouts. Bonus if you can find bagged, shredded sprouts in the produce section of your market. Stay away from frozen sprouts, they won't caramelize because of the residual moisture added and created during freezing.
    • Oil. Reach for the best high-heat oil you're willing to buy. I recommend avocado, olive, and safflower. Canola (rapeseed) will work, too. The goal is to choose a refined oil that won't smoke excessively at high temperatures.
    • Garlic. Fresh garlic is more aromatic, but use what you have and like to buy.
    • Shallot. I can't think of many vegetable dishes I cooked when working in restaurants where we didn't add a small pinch of minced shallots. With a subtle, sweet, onion-meets-garlic flavor, shallots are a delicious addition to any green vegetable dish.
    • Lemon. A quick squeeze of fresh lemon juice is all you need. Or a little drizzle of bottled juice.
    • Prosciutto or pancetta. The two Italian forms of cured pork bring umami to the dish and temper the bitterness of Brussels. Traditional American bacon serves the same savory purpose.
    • Dried cranberries. Adds a sweetness and contrasting texture. But if added sugar is a concern, leave them out.

    The Method

    Whether you sauté shredded Brussels sprouts on the stove or send them into the oven, a hands-off approach is key. Nearly blackened, crispy Brussels sprouts are the product of high heat and a lack of movement.

    A flexible fish spatula resting in a pan of sautéing Brussels sprouts.

    So regardless of how you cook them, spread the shavings into a single layer and fight the urge to stir. A nice dose of oil encourages food to brown.

    In brief:

    • High heat.
    • Plenty of oil.
    • Single layer.
    • Don't stir.

    How to Shred

    The best way to get shaved or shredded sprouts of the same size is to do it yourself with a sharp chef's knife. A food processor gets the work done quickly, if not a little less accurately. A mandolin is incredibly accurate. But can be intimidating when slicing a smaller ingredient like sprouts.

    If you shred with your knife or a processor, first slice off the stems (this piece of instructional advice is surprisingly missing from many popular recipes). If you use a mandolin, leaving the stem on gives you a sturdier spot on the sprout to grasp while you grate.

    • Chef's knife. With a chef's knife, carefully cut off the brown stems and slice the sprouts in half. Then with the cut side down, slice each half as thinly as possible.
    • Food processor. If you own a food processor, you can make quick work of shredding whole Brussels sprouts. Pulse the sprouts until they're finely chopped. Or use the shredder blade if your machine came with one. You may still want to run your knife over larger pieces.
    • Mandolin. A chef's time saver, but also a potential finger hacker. If you employ a mandolin to shave your sprouts, use the guard if you can, or pinch the stem tightly. And take it slow to prevent cutting yourself.
    A hand holding a Brussels sprout showing the stem.
    Brussels sprouts cut in half on a dark cutting board next to a chef's knife.
    Finely sliced Brussels sprouts piled up on a cutting board.

    The Steps

    When prepping vegetables, I like to work with a small bowl next to the cutting board for dropping in scraps for compost (or the trash). And reach for the largest sauté pan possible and the same goes for a baking pan. Crowding any vegetable creates a steaming effect as the food's moisture evaporates over the heat. And this prevents crisping and caramelizing.

    A large sauté pan with caramelized Brussels sprouts garnished with Prosciutto.
    1. Shred the Brussels sprouts. If you are starting with whole sprouts, remove the stems and shred or thinly slice with whichever tool you choose.
    2. Prepare the seasonings. Mince any garlic or shallots you plan to use. Carefully tear the prosciutto into inch-wide strips. Or dice pancetta or bacon into small pieces.
    3. Oil and season. In a mixing bowl, drizzle plenty of oil over the shaved sprouts and mix to distribute it. Season the sprouts generously with salt, I like coarse kosher salt.
    4. Crisp the pancetta or prosciutto in the pan (optional). Cook your chosen pork in a bit of oil over medium heat just until it becomes crispy, two or three minutes for prosciutto and a few minutes more for bacon and pancetta. Remove from the pan and drain on a towel. Leave any rendered fat in the pan.
    5. Add the sprouts to the pan in a single layer. Turn the heat to medium-high and add a little oil to the rendered fat in the pan to create a thin coating. Once the oil shimmers, carefully add the sprouts and spread them out evenly. Avoid a thick layer, and work in batches if necessary.
    6. Cook undisturbed. Let the Brussels cook without stirring until they are deeply browned on the bottom, about three or four minutes. Then stir to flip them over and cook longer to caramelize as much surface area as possible. Repeat with the remaining sprouts if you couldn't fit them all in the first round. I like to crisp the first batch, then push them over to the side to make room in the pan for more. If you're worried the first batch will burn, you can push that half of the pan off the burner.

      Cooking shredded Brussels sprouts in batches in the same pan by pushing the first ones to the side.
    7. Add the garlic, shallots, and cranberries. Turn the heat down to medium, and add all of the caramelized sprouts, garlic, shallot, and dried cranberries to the pan. Cook for about three minutes stirring occasionally. Taste a bite, and add salt and ground black pepper a little at a time until you like the seasoning.
    8. Garnish with lemon juice and serve. Squeeze the juice from half a lemon over the top of the sprouts, and serve with the prosciutto or bacon sprinkled on top.
    Brussels sprouts cut in half on a dark cutting board next to a chef's knife.
    remove the stems and halve the sprouts
    Finely shredded Brussels sprouts piled up on a cutting board.
    slice thinly or shred in a food processor
    A halved, peeled shallot on a cutting board next to a chef's knife
    peel and halve the shallot
    Two small piles of minced shallots and fresh garlic cloves on a cutting board.
    mince the aromatics
    Drizzling oil into a bowl of shredded Brussels sprouts.
    oil and salt the sprouts
    Torn pieces of Prosciutto cooking in a sauté pan.
    crisp the Prosciutto in oil
    Crisped Prosciutto draining on a paper towel on a plate.
    drain and set aside
    Pouring avocado oil into a sauté pan with bacon drippings.
    add a little more oil
    Pouring shredded Brussels sprouts into a saute pan.
    cook the sprouts in batches
    Cooking shaved Brussels sprouts in a thin layer over high heat in a pan.
    aim for a thin layer
    Very dark brown shredded Brussels sprouts cooking in a pan.
    cook until deeply caramelized
    A flexible fish spatula resting in a pan of sautéing Brussels sprouts.
    stir and make room for more
    Cooking a new batch of Brussels sprouts in the same pan.
    add more sprouts and brown them
    Adding minced shallots and garlic to caramelized Brussels sprouts.
    mix in the shallots and garlic
    Dried cranberries resting on top of Brussels sprouts in a pan.
    add the cranberries
    A large sauté pan with caramelized shredded Brussels sprouts garnished with Prosciutto.
    garnish with lemon juce and the crispy Prosciutto

    Chef's Tips

    • Slice the sprouts with a knife. Shredding the sprouts in a processor makes for more cleanup and can result in uneven pieces. If food looks the same, it cooks the same. And that's what you want, especially when cooking at higher temperatures.
    • Don't be afraid of really high heat. You can always turn it down or push the pan off the burner. But if you don't send the shredded sprouts into a blazing hot pan, the poor greens will steam themselves into sogginess. And by the time the burner catches up (especially on an electric stove), it'll be too late to get that coveted, charred, crispy texture.
    • Use your eyes, not the clock. Disregard recipes and advice that hold steadfast to time stamps for cooking meat and vegetables. Every pan and stove cooks differently. When most of the sprouts are a really deep brown and almost blackened, only then are they crispy, sweet, and delicious.

    What to Serve with Brussels

    Caramelized shredded Brussels sprouts pair wonderfully with roast chicken, any type of roast beef, braised short ribs, and sockeye salmon. For a plant-based meal, serve the crispy sprouts alongside roasted parsnip purée, baked sweet potatoes cooked in an air fryer, roasted portobello-quinoa "burgers", irresistible home fries, or even five-spice pumpkin soup for a soul-warming vegan dinner.

    Looking down at a plate of crispy, shredded Brussels sprouts.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A large sauté pan with caramelized shredded Brussels sprouts garnished with Prosciutto.

    Caramelized Shredded Brussels Sprouts

    • Author: Chef Christina
    • Prep Time: 20 minutes
    • Cook Time: 10 to 15 minutes
    • Total Time: 25 to 30 minutes
    • Yield: 4 to 5 servings 1x
    • Category: Side Dishes
    • Method: Sautéing
    • Cuisine: Mediterranean
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Crispy, deeply caramelized, flavorful shredded Brussels sprouts. Here's how to sauté up restaurant-worthy sprouts with a simple technique. This side dish is wonderful in the fall and winter seasons when hardy sprouts are in abundance. And if you can find already-shredded sprouts at the grocery store, it comes together in about 15 minutes.  


    Ingredients

    Scale
    • 12 ounces or 1 bag of fresh Brussels sprouts, shredded
    • 3 slices of prosciutto or 2 ounces of pancetta or bacon
    • 2 cloves of garlic, minced (about 1 tablespoon)
    • 1 small shallot, minced
    • About ¼ cup of avocado, olive, or canola oil
    • 3 tablespoons of dried cranberries
    • 1 to 2 teaspoons of kosher salt (less if table salt)
    • Ground black pepper, optional
    • ½ of a small lemon or 1 tablespoon of lemon juice, for garnish

    Instructions

    1. Shred the Brussels sprouts. If you are starting with whole sprouts, remove the stems and shred or thinly slice the Brussels into pieces of the same size. Or shred them using a food processor or mandolin. 
    2. Prepare the seasonings. Mince any garlic or shallots you plan to use. Carefully tear the prosciutto into inch-wide strips. Or dice pancetta or bacon into small pieces.
    3. Oil and season. In a mixing bowl, drizzle plenty of oil over the shredded sprouts and mix to distribute it. Season the sprouts generously with half of the salt.
    4. Crisp the pancetta or prosciutto in the pan (optional). Cook the prosciutto (or pancetta/bacon) in a bit of oil over medium heat until it becomes crispy. Prosciutto takes just a couple of minutes, bacon and pancetta a few minutes longer. Remove from the pan and drain on a towel. Leave the rendered fat and drippings in the pan.
    5. Add the sprouts to the pan in a single layer. Turn the heat to medium-high and add a little oil to the fat in the pan to create a thin coating. Carefully add the sprouts and spread them out evenly. Avoid a thick layer, and work in batches if necessary.
    6. Cook undisturbed. Let the sprouts cook without stirring until they are deeply browned on the bottom. Then stir and cook a few minutes longer to caramelize as much surface area as possible. Repeat with the remaining sprouts if you couldn't fit them all in at first. You can push the first batch of sprouts over to make room for the next round. And if necessary, set your pan off-center on the heat to prevent burning the cooked ones.
    7. Add the garlic, shallots, and cranberries. Turn the heat down to medium, and add the garlic, shallots, and dried cranberries. Cook for about three minutes stirring occasionally. Taste the sprouts and add the rest of the salt and ground black pepper a little at a time until you like the seasoning.
    8. Garnish with lemon juice and serve. Squeeze the juice from half a lemon over the top of the sprouts, and serve topped with the crispy prosciutto or bacon.
    9. Storage. Store leftovers in the refrigerator in an airtight container for up to a week. Reheat on the stove or in the microwave in a pinch. 

    Notes

    Chef's Tips

    Slice the sprouts with a knife. Shredding the sprouts in a processor makes for more cleanup and can result in uneven pieces. If food looks the same, it cooks the same. And that's what you want, especially when cooking at higher temperatures. 

    Don't be afraid of really high heat. You can always turn it down or push the pan off the burner. But if you don't send the shredded sprouts into a blazing hot pan, the poor greens will steam themselves into sogginess. 

    Use your eyes, not the clock. Disregard recipes and advice that hold steadfast to time stamps for cooking meat and vegetables. Every pan and stove cooks differently. When most of the sprouts are a really deep brown and almost blackened, only then are they crispy, sweet, and delicious.

    Add nuts for more texture. For even more crunch in your dish, mix in toasted almonds, cashews, pecans, or any nut you enjoy. If the nuts are raw, toast them in a pan over medium heat until lightly browned and fragrant.

    On Nutrition

    The nutrient amounts below are based on the recipe as written using three strips of traditional bacon. Depending on how you prepare the dish, the amounts will vary. 

    Keywords: shredded Brussels sprouts, crispy Brussels sprouts, how to shred Brussels sprouts, caramelized Brussels sprouts

    Did you make this recipe?

    Tag @edibletimes on Instagram and hashtag it #edibletimes


    More Vegetable Side Dishes

    • Sweet, Tart Cranberry-Orange Relish
    • Pear Salad with Gorgonzola and Almonds, Pear Vinaigrette
    • Creamy Five-Spice Pumpkin Soup
    • Homemade Sun-Dried Tomatoes in Oil

    Subscribe

    I'm happy to tell you, this is not a "food blog". But a collection of recipes tested and published by a professionally-trained private chef. There are few, if any, product links, or annoying pop-up ads. But there are:

    • The culinary techniques and simple formulas for success
    • Recipes that work for all types of diets
    • How to save money on groceries
    • A direct line to me, Chef Christina, to ask any cooking or baking questions you have, anytime

    The first five emails will be my series: Just Cook. It's a free quick-start guide to get you cooking like a pro, without having your eyes glued to a screen. Think of it like free culinary school, with a friendly (not yelling) chef.

    Because life's too short to waste time scrolling through recipes.
    When you could be sipping wine while cooking, instead.

    Let's Cook!

    Always free. Your info will never be sold. Ever.

    Thanks for joining!

    Welcome to the community! Be on the lookout for my first email. And be sure to check your junk mail in case your inbox got suspicious. 

    .
    « Seasoned, Crispy Potato Wedges
    Biscuits and Homemade Sausage Gravy »

    Filed Under: GAPS, How To, Keto, Paleo, Recipes, Side Dishes Tagged With: big bang theory, vegetables high in fiber

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Wexeeda

      November 22, 2012 at 12:21 pm

      Brussels sprouts and Sheldon Cooper- two favourites flavour I would like to taste, Bazinga !!!

      Reply

    Primary Sidebar

    Welcome to
    Edible Times!

    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too. To read about me and my food philosophy, follow this.



    In Season for Spring

    • Orange-Balsamic Marinated, Grilled Asparagus Recipe
    • How to mix up a classic pico de gallo recipe with whatever's in your kitchen
    • The Beauty of Air Fryer Bacon-Wrapped Asparagus
    • The Original Mint Julep Recipe
    • Cadbury Creme Egg French Macarons
    • How to Cook Sockeye Salmon to Perfect Doneness
    • How to Cook Asparagus
    • The best method for macarons bursting with lemon flavor

    Most Popular

    • Strawberry French Macarons Recipe & Two Fillings
    • Classic, Tender Beef Top Round Roast
    • Spiced Apple Cider from Apple Juice
    • Chef Thomas Keller's Roast Chicken of Bouchon Fame
    • Coconut Macaroons Without Sweetened Condensed Milk
    • How to Cook Sockeye Salmon to Perfect Doneness

    my foodgawker gallery

    Footer

    ↑ back to top

    About

    • About Christina
    • Private Chef Services
    • Privacy & Disclosure
    • Nutrition Notice

    Subscribe

    Looking for free cooking, baking and macaron tips?

    Sign up!

    Recipes

    All Recipes
    Breakfast
    Dinner
    Dessert
    Macarons

    By Diet

    GAPS Diet
    Gluten-Free
    Keto
    Paleo
    Vegan

    Copyright © 2009-2023 Edible Times