15-Minute Sauteed Shredded Brussels Sprouts
User Reviews
5
15-Minute Sauteed Shredded Brussels Sprouts
Description
15-Minute Sauteed Shredded Brussels Sprouts begins with shredding fresh Brussels sprouts using a food processor or mandoline, creating thin ribbons that cook evenly and quickly. In a heated skillet, olive oil coats the sprouts and thinly sliced shallots, seasoned with salt and pepper. By spreading the mixture evenly and cooking with minimal stirring, the sprouts develop caramelized, slightly crispy edges during about six minutes. Chopped garlic is then added and cooked an additional 3–4 minutes to soften and boost aroma.
After removing from heat, optional balsamic vinegar and real maple syrup add tangy-sweet complexity, enhancing the natural flavor of the Brussels sprouts. Shredded or slivered Parmesan cheese garnishes the dish, contributing a salty, nutty finish. This sauté method yields sprouts tender enough to eat comfortably but still with some texture.
The recipe notes suggest storing leftovers refrigerated for up to 3–4 days and reheating gently. Variations include substituting fresh lemon juice for balsamic and maple for a brighter profile, or omitting Parmesan to keep the dish vegan and dairy-free. For vegetarians, using a vegetarian-friendly Parmesan is recommended.
Ingredients
- 1 pound Brussels sprouts ends trimmed, fresh
- 1 ½ tablespoons olive oil
- ⅓ cup shallot thinly sliced (1 small)
- salt to taste
- black pepper to taste
- 2 garlic finely chopped, cloves
- ½ tablespoon balsamic vinegar optional, high-quality
- 1 ½ tablespoons maple syrup optional, real
- ¼ cup Parmesan Cheese shredded or slivered
Instructions
- Use a food processor with a slice disc attachment to finely shred the Brussels sprouts. You can also use a hand-held mandoline.
- 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.
- Stir in garlic, and continue to cook for 3-4 minutes.
- 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.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days and reheat on stovetop or microwave.
- Substitute fresh lemon juice for balsamic vinegar and maple syrup for a fresher flavor variation.
- Omit Parmesan to keep this dish vegan and dairy-free.
- Use vegetarian Parmesan cheese if serving vegetarians who avoid animal rennet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 32mg | 1% |
| Potassium | 532mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 856IU | 17% |
| Vitamin C | 98mg | 109% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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