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A large sauté pan with caramelized shredded Brussels sprouts garnished with Prosciutto.

Caramelized Shredded Brussels Sprouts

5 from 1 review

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.  

  • Total Time: 25 to 30 minutes
  • Yield: 4 to 5 servings 1x

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. 

  • Author: Chef Christina
  • Prep Time: 20 minutes
  • Cook Time: 10 to 15 minutes
  • Category: Side Dishes
  • Method: Sautéing
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Nutrition

  • Serving Size: About 1 Cup
  • Calories: 150
  • Sugar: 5.5 g
  • Sodium: 310.5 mg
  • Fat: 11.4 g
  • Carbohydrates: 11.5 g
  • Fiber: 2.6 g
  • Protein: 3.6 g
  • Cholesterol: 4.3 mg

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

Find it online: https://edibletimes.com/caramelized-shredded-brussels-sprouts-recipe/