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How to Cut Brussel Sprouts
Follow my step-by-step method for how to cut brussel sprouts three different ways for roasting and salads. Learn easy practical knife skills!
Prep Time
5 mins
Total Time
5 mins
Servings: 4 servings
Calories: 49 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 pound Brussel sprouts
Instructions
- Using a sharp knife, slice and discard ¼ inch of the stem. Remove any yellowish or wilted outer leaves that fall off.
Cup of Yum
For Halved Brussel Sprouts
- Cut the Brussels in half lengthwise.
Cup of Yum
For Sliced Brussel Sprouts
- Holding the Brussels firmly and using your fingers as a guide for the knife, cut ¼ inch slices lengthwise all the way across the brussel sprout.
For Finely Shredded Brussel Sprouts
- Cut the Brussels in half and place the cut side on the cutting board
- Carefully using your fingers as a guide for the knife, make thin slices cross-wise.
Notes
- Storage: Store any cut brussel sprouts in an airtight container or plastic bag in the crisper in the fridge for up to 3 days. You can add a paper towel to absorb the moisture and help keep them fresh.
- Photo Credit: Erin Jensen
Nutrition Information
Calories
49kcal
(2%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
28mg
(1%)
Potassium
441mg
(13%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
855IU
(17%)
Vitamin C
96mg
(107%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 49
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 28mg | 1% |
| Potassium | 441mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 96mg | 107% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.