Make this 15-Minute Sauteed Shredded Brussels Sprouts recipe for an easy weeknight dinner side dish! It's just what you need when you're looking for a different way to cook brussels sprouts. Cooked in a cast-iron skillet with garlic and shallot, the shredded sprouts get crispy and delicious!
Use a food processor with a shredding disc attachment to finely shred the Brussels sprouts. You can also use a hand-held mandoline.
1 pound fresh Brussels sprouts
In a large skillet, heat olive oil over medium-high heat. Add the shredded sprouts and thinly sliced shallot, with a generous pinch of salt and black pepper to taste, stirring to coat and combine. Then spread the veggies in an even layer. Let them cook and caramelize, only stirring very occasionally, to encourage crisping and caramelization, for about 6 minutes.
1 ½ tablespoons olive oil, ⅓ cup shallot, Salt and pepper
Stir in garlic, and continue to cook for 3-4 minutes.
2 garlic cloves
Remove from heat and stir in balsamic vinegar and maple syrup, if using. Taste test for salt and pepper levels. Garnish with parmesan cheese as desired.
½ tablespoon high-quality balsamic vinegar, 1 ½ tablespoons real maple syrup, ¼ cup Parmesan cheese*
Notes
Storage: store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop.
Use fresh lemon juice in place of the balsamic vinegar and maple syrup for a different version.
Vegan and Dairy-Free: omit the parmesan cheese. For vegetarians, make sure you're using a vegetarian version of parmesan.