Meet your new favorite side: Shaved Brussels Sprouts. Crisp-tender and finished with freshly grated parmesan, this elegant side comes together in under 20 minutes and is surprisingly simple to prepare.
Why you’ll love this recipe
- Simple and flavorful: Shaved sprouts are sautéed with onion and garlic, then finished with parmesan for a bright, savory bite.
- Few ingredients: This naturally vegetarian and gluten-free recipe uses minimal, wholesome ingredients.
- Versatile side: Works for weeknight dinners, holiday spreads, or a casual lunch—always a crowd-pleaser.
Table of Contents
- Ingredients
- How to Make Shaved Brussels Sprouts
- Tips
- Recipe Tip
- Storage
- More brussels sprouts recipes
- Shaved Brussels Sprouts Recipe
This shaved Brussels sprouts recipe proves these little cabbages don’t have to be boring. It’s fast, naturally gluten-free and vegetarian, and on the table in about 20 minutes. The method highlights the sprouts’ natural sweetness and lets them caramelize slightly for extra flavor.
Feel free to customize: add toasted nuts or dried fruit for texture and contrast, sprinkle red pepper flakes for heat, or skip the cheese to make it vegan. Whether kept simple or dressed up, these garlicky, cheesy shredded sprouts make a satisfying vegetable side.
Ingredients
Brussels sprouts – Choose firm, bright green sprouts with tightly packed leaves. You can shave them by hand, use a mandoline, process them in a food processor, or buy pre-shaved sprouts to save time.
Parmesan – Freshly grate the parmesan when possible; pre-shredded cheese often contains additives that affect melting, while fresh parmesan gives a cleaner, creamier finish.
How to Make Shaved Brussels Sprouts
Step 1: Sauté the veggies. Heat olive oil in a large skillet over medium. Add the shredded Brussels sprouts, diced onion, and a pinch of salt. Sauté until the sprouts begin to soften and the onion becomes translucent.
Step 2: Add the garlic. Add minced garlic and cook until the sprouts are tender and lightly browned around the edges, taking care not to burn the garlic.
Step 3: Finish with cheese. Transfer the sprouts to a platter or bowl and immediately sprinkle with freshly grated parmesan. Season with salt and black pepper to taste and serve warm.
Tips
- Prep properly: Trim stems, remove any loose or browned outer leaves, and halve larger sprouts before shaving.
- How to shave: Use a sharp knife or mandoline for even ribbons, or a food processor with a slicing blade for speed.
- Watch the garlic: Add garlic after the vegetables have softened and stir frequently to prevent burning.
My Pro Tip
Recipe Tip
Prevent soggy sprouts: Cook in a single even layer so the sprouts can sear rather than steam. If your skillet is crowded, work in batches for the best caramelization.
Variations
Keep this recipe fresh by trying different add-ins and swaps:
- Nuts and seeds: Toasted almonds, pecans, walnuts, or pepitas add crunch and depth.
- Dried fruit: Dried cranberries, cherries, or golden raisins add sweetness—especially nice for holiday meals.
- Bacon: Crispy bacon or tempeh bacon adds saltiness and texture.
- Herbs: Finish with chopped parsley, thyme, or chives for brightness.
- Citrus: A touch of lemon zest lifts the flavors.
- Cheese swaps: Try Pecorino, Asiago, goat cheese, feta, or blue cheese in place of parmesan.
- Mix vegetables: Add shredded cabbage, carrots, celeriac, kohlrabi, or fennel for volume and variety.
Serving suggestions
These shaved sautéed Brussels sprouts pair well with roasted or grilled proteins and a variety of comforting sides. They’re great alongside roasted chicken, turkey, or baked salmon, and complement mashed potatoes or sweet potatoes for a complete meal.
Serve them warm as part of a holiday spread or a simple weeknight dinner—either way they add color, texture, and flavor to the plate.
Yes. Toss shaved sprouts with diced onion, minced garlic, olive oil, salt, and pepper, spread on a sheet pan, and roast at 400°F for 15–20 minutes until tender and lightly caramelized. Finish with parmesan before serving.
Shaved sprouts are best served fresh. You can shave them up to three days ahead and store them in an airtight container in the refrigerator to save time.
Storage
Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Reheating: Rewarm in a skillet over medium heat to preserve texture, or use the microwave for a quick option—the microwave will soften them more but they will still taste good.
More brussels sprouts recipes
Easy Fried Brussels Sprouts
Brussels Sprouts Slaw
Air Fryer Brussels Sprouts
Shaved Brussels Sprouts
Ingredients
- 3 tbsp olive oil
- 1 lb. brussels sprouts, shaved
- ⅓ cup red onion, finely diced
- Pinch salt
- 2 garlic cloves, minced
- ⅓ cup parmesan cheese, freshly grated
- Black pepper to taste
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the shaved brussels sprouts, diced red onion, and a pinch of salt. Sauté for about 5 minutes, until the sprouts begin to soften.
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Add the minced garlic and cook for another 3 minutes, or until the sprouts are tender and lightly browned at the edges. Stir frequently to avoid burning the garlic.
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Transfer to a serving platter or bowl, sprinkle with freshly grated parmesan, and season with additional salt and black pepper as desired. Serve warm.
Notes
*Calories are per serving and are an estimate.
Nutrition
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