Aren’t shaved Brussels sprouts the ultimate kitchen shortcut? These tender ribbons transform from humble veggie to star ingredient in minutes, perfect for quick weeknight dinners or impressive seasonal sides. Whether you’re craving cozy comfort food or fresh, vibrant salads, we’ve gathered 35 mouthwatering recipes that will make you fall in love with this versatile veggie all over again. Let’s dive into these delicious creations!
Shaved Brussel Sprout Caesar Salad
Ready to turn those often-misunderstood little cabbages into the star of your salad bowl? Let’s shave, toss, and transform Brussels sprouts into a Caesar salad that’s so deliciously addictive, you’ll forget they were ever relegated to the side-dish shadows. This is not your average salad—it’s a crunchy, creamy, umami-packed revelation.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound Brussels sprouts, trimmed and shaved
– 3 slices sourdough bread, cubed
– 2 tablespoons extra-virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 pasture-raised eggs, lightly beaten
– 2 anchovy fillets, finely minced
– 1 garlic clove, finely grated
– 2 tablespoons fresh lemon juice
– 1 teaspoon Dijon mustard
– ½ cup extra-virgin olive oil
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C).
2. Toss the sourdough bread cubes with 2 tablespoons of extra-virgin olive oil and a pinch of kosher salt on a baking sheet.
3. Toast the croutons in the preheated oven for 8–10 minutes, until golden brown and crisp, shaking the pan halfway through for even browning.
4. While the croutons toast, place the shaved Brussels sprouts in a large mixing bowl.
5. In a separate medium bowl, whisk together the lightly beaten pasture-raised eggs, finely minced anchovy fillets, finely grated garlic clove, fresh lemon juice, and Dijon mustard until fully combined.
6. Gradually drizzle in ½ cup of extra-virgin olive oil while continuously whisking to emulsify the dressing into a creamy, pale consistency.
7. Season the dressing with kosher salt and freshly ground black pepper to your preference.
8. Pour the prepared dressing over the shaved Brussels sprouts in the large bowl.
9. Add the freshly grated Parmigiano-Reggiano cheese to the bowl.
10. Using clean hands or tongs, toss everything thoroughly until the sprouts are evenly coated with the dressing and cheese.
11. Gently fold in the warm, toasted sourdough croutons just before serving to maintain their crisp texture.
12. Divide the salad among four plates or bowls for serving.
Generously textured with shavings that hold the creamy, briny dressing in every nook, this salad offers a bold crunch from the croutons against the sprouts’ slight bitterness. For a show-stopping twist, top each portion with a softly poached egg or grilled shrimp to turn this vibrant side into a hearty main course.
Lemon Parmesan Shaved Brussel Sprouts
Raising the bar on cruciferous veggies, this dish transforms humble Brussels sprouts into a zesty, cheesy revelation that’ll make even the most skeptical eaters beg for seconds. Forget the soggy, boiled versions of yore—we’re talking shaved sprouts crisped to perfection, kissed with lemon and Parmesan for a flavor explosion that’s downright addictive. Trust me, it’s the side dish that steals the spotlight every time!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb Brussels sprouts, trimmed and finely shaved
– 2 tbsp clarified butter
– 3 cloves garlic, minced
– 1 lemon, zested and juiced
– 1/2 cup freshly grated Parmesan cheese
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
– 2 tbsp extra-virgin olive oil
Instructions
1. Trim the Brussels sprouts and finely shave them using a mandoline or sharp knife for uniform, thin slices.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shaved Brussels sprouts to the skillet and sauté, stirring frequently, until they begin to soften and turn bright green, approximately 4 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Pour in the lemon juice and zest, then season with kosher salt and freshly ground black pepper, tossing to coat evenly.
6. Reduce the heat to medium and continue cooking until the sprouts are tender with crispy edges, about 3–4 more minutes.
7. Remove the skillet from the heat and immediately sprinkle the freshly grated Parmesan cheese over the top, allowing it to melt slightly from residual warmth.
8. Drizzle with extra-virgin olive oil and give everything a final gentle toss to combine.
Now, savor that vibrant medley: the sprouts offer a tender-crisp texture with caramelized bits, while the lemon cuts through the richness of the Parmesan for a bright, umami-packed finish. Serve it warm as a standout side or pile it atop grilled chicken for an easy, elegant weeknight upgrade—either way, it’s a guaranteed crowd-pleaser!
Shaved Brussel Sprouts with Bacon and Pecans
Picture this: a dish that transforms the humble Brussels sprout from a childhood villain into a crispy, savory superstar, all thanks to a little bacon magic and nutty crunch. It’s the side that steals the show, proving that sometimes, the best things come in shaved packages—no assembly required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 pound Brussels sprouts, trimmed and thinly shaved
- 6 ounces thick-cut applewood-smoked bacon, diced into ¼-inch pieces
- ½ cup raw pecans, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Place the diced bacon in a large skillet over medium heat and cook for 8–10 minutes, stirring occasionally, until the fat renders and the bacon is crispy and golden brown.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Add the chopped pecans to the skillet and toast in the bacon fat for 2–3 minutes over medium heat, stirring constantly, until fragrant and lightly browned.
- Remove the pecans with the slotted spoon and set aside with the bacon.
- Increase the heat to medium-high and add the olive oil and unsalted butter to the skillet, swirling to combine with the remaining fat.
- Add the shaved Brussels sprouts to the skillet and sauté for 5–7 minutes, stirring frequently, until they begin to wilt and develop golden edges.
- Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it burn.
- Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
- Season the sprouts with kosher salt, black pepper, and crushed red pepper flakes, tossing to coat evenly.
- Return the cooked bacon and toasted pecans to the skillet, stirring to incorporate and heat through for 1–2 minutes.
- Remove from heat and transfer to a serving dish immediately.
This dish delivers a delightful contrast: the shaved sprouts turn tender with crispy, caramelized edges, while the bacon adds a smoky saltiness and the pecans provide a buttery crunch. Try serving it warm as a standout side for roasted chicken or spoon it over creamy polenta for a hearty vegetarian twist—either way, it’s bound to become a repeat performer at your table.
Apple and Shaved Brussel Sprout Slaw
Gather ’round, salad skeptics! This isn’t your soggy, sad side dish of yore—this Apple and Shaved Brussel Sprout Slaw is a crisp, crave-worthy crunch-fest that will make your taste buds do a happy dance. It’s the perfect bright, tangy, and sweet companion to cut through rich winter meals, proving that slaw can absolutely be the star of the show.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound Brussels sprouts, trimmed and very thinly shaved
– 2 medium Honeycrisp apples, julienned
– 1/2 cup raw pepitas (pumpkin seeds)
– 1/3 cup extra-virgin olive oil
– 3 tablespoons apple cider vinegar
– 1 tablespoon pure maple syrup
– 1 teaspoon Dijon mustard
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup finely grated Pecorino Romano cheese
Instructions
1. Using a mandoline or a very sharp chef’s knife, shave the trimmed Brussels sprouts into thin ribbons until you have 1 pound.
2. Julienne the 2 Honeycrisp apples into matchstick-sized pieces, leaving the skin on for color and texture.
3. In a small, dry skillet over medium heat, toast the 1/2 cup of raw pepitas for 3-4 minutes, shaking the pan frequently, until they are lightly golden and fragrant. Tip: Toasting unlocks the nuts’ oils for maximum flavor.
4. In a medium mixing bowl, vigorously whisk together the 1/3 cup extra-virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper until the mixture is fully emulsified.
5. Place the shaved Brussels sprouts and julienned apples in a large serving bowl.
6. Pour the prepared vinaigrette over the sprout and apple mixture.
7. Using clean hands or salad tongs, toss the slaw thoroughly for about 1 minute, ensuring every strand is lightly coated with the dressing. Tip: Massaging the dressing in helps slightly wilt the sturdy sprouts for a more pleasant texture.
8. Fold in the toasted pepitas and the 1/4 cup of finely grated Pecorino Romano cheese until evenly distributed.
9. Let the slaw rest at room temperature for 10 minutes before serving to allow the flavors to meld. Tip: This brief rest time is crucial for the vinegar to mellow and the ingredients to marry.
Unbelievably, this slaw gets even better after a few hours in the fridge, as the crisp apples and shaved sprouts hold their structure beautifully against the tangy-sweet vinaigrette. The final texture is a delightful contrast of crunchy pepitas, tender-crisp sprouts, and juicy apple, all brought together by the salty, umami punch of the Pecorino. Try piling it high on a pulled pork sandwich or serving it alongside a perfectly seared steak for a dinner that sings.
Maple Roasted Shaved Brussel Sprouts
Oof, you thought Brussels sprouts were just those sad, boiled lumps from childhood? Prepare for a flavor revolution that’ll make you forget every bland veggie side you’ve ever suffered through. This maple-roasted version transforms the humble sprout into crispy, caramelized bites of sweet-savory bliss—perfect for impressing dinner guests or just treating yourself to something gloriously green (and delicious).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound Brussels sprouts, shaved into thin ribbons using a mandoline or sharp knife
– 3 tablespoons pure maple syrup
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika
– 2 tablespoons raw pepitas (pumpkin seeds)
Instructions
1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, whisk together the pure maple syrup, extra-virgin olive oil, apple cider vinegar, kosher salt, freshly cracked black pepper, and smoked paprika until fully emulsified.
3. Add the shaved Brussels sprouts to the bowl and toss vigorously with tongs, ensuring every ribbon is evenly coated with the maple mixture.
4. Spread the coated sprouts in a single, even layer on the prepared baking sheet, avoiding overcrowding to promote crispiness.
5. Roast in the preheated oven for 15 minutes, then remove the sheet and sprinkle the raw pepitas evenly over the sprouts.
6. Return the sheet to the oven and continue roasting for an additional 8–10 minutes, until the sprouts are deeply caramelized at the edges and the pepitas are lightly toasted.
7. Remove from the oven and let cool on the sheet for 2–3 minutes to allow the flavors to meld and the texture to set slightly.
Kick back and admire your handiwork: these sprouts emerge with a delightful contrast of crispy, almost chip-like edges and tender centers, all glazed in a sticky-sweet maple sheen with a hint of smoky warmth. Serve them warm as a standout side to roasted meats, or get creative by tossing them into grain bowls or topping them with a fried egg for a brunch-worthy twist—either way, they’re guaranteed to vanish faster than you can say “seconds, please!”
Shaved Brussel Sprout and Gruyere Gratin
You’d think Brussels sprouts couldn’t get any more charming, but wait until they’re shaved, smothered in creamy Gruyère, and baked into a golden, bubbly gratin that’ll make even the veggie-averse swoon. This dish transforms humble sprouts into a show-stopping side with a crispy top and tender, cheesy layers underneath—perfect for cozy dinners or impressing your in-laws without breaking a sweat. Let’s turn those little cabbages into the star of the table!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1½ pounds Brussels sprouts, trimmed and finely shaved
– 1½ cups heavy cream
– 1 cup finely grated Gruyère cheese
– ½ cup grated Parmigiano-Reggiano cheese
– 3 tablespoons unsalted butter, melted
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with 1 tablespoon of the melted unsalted butter.
2. In a large mixing bowl, combine the shaved Brussels sprouts, minced garlic, kosher salt, black pepper, and grated nutmeg, tossing gently to coat evenly.
3. Pour the heavy cream over the sprout mixture, stirring until the sprouts are fully coated in the cream.
4. Transfer the sprout and cream mixture to the prepared baking dish, spreading it into an even layer.
5. In a small bowl, mix the grated Gruyère cheese and Parmigiano-Reggiano cheese together until well combined.
6. Sprinkle the cheese mixture evenly over the top of the sprouts in the baking dish.
7. Drizzle the remaining 2 tablespoons of melted unsalted butter over the cheese layer.
8. Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and bubbly, and a knife inserted into the center meets no resistance.
9. Remove the gratin from the oven and let it rest for 5 minutes before serving to allow the cream to set slightly.
Fork into this gratin to discover a delightful contrast: a crispy, cheesy crust gives way to tender, creamy sprouts infused with aromatic garlic and nutmeg. Serve it alongside a roasted chicken or as a luxurious vegetarian main with a crisp salad—either way, it’s bound to steal the spotlight with its rich, comforting flavors.
Shaved Brussel Sprouts with Balsamic Reduction
Prepare to be amazed by a dish that transforms the humble Brussels sprout from a childhood dinner-table villain into a sophisticated sidekick worthy of any main event. This isn’t your grandma’s boiled-to-death version; we’re talking whisper-thin shavings, a glossy balsamic reduction, and a flavor profile that will make you question every sprout you’ve ever met.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 ½ pounds fresh Brussels sprouts, trimmed and shaved
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¾ cup high-quality balsamic vinegar
- 2 tablespoons unsalted butter
- ¼ cup toasted pine nuts
- 2 ounces shaved Parmigiano-Reggiano cheese
Instructions
- Using a mandoline or a very sharp knife, shave the trimmed Brussels sprouts into thin ribbons. Tip: For safety, always use the guard on your mandoline.
- Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- Add the shaved Brussels sprouts, kosher salt, and black pepper to the skillet.
- Sauté the mixture, stirring frequently, until the sprouts are wilted and the edges begin to turn a light golden brown, approximately 6 to 8 minutes.
- Transfer the cooked sprouts to a serving bowl and set aside.
- In a small saucepan, combine the balsamic vinegar and remaining 1 tablespoon of olive oil.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to maintain a gentle simmer.
- Simmer the vinegar, swirling the pan occasionally, until it has reduced by half and coats the back of a spoon, about 8 to 10 minutes. Tip: Watch closely in the final minutes to prevent burning.
- Remove the saucepan from the heat and whisk in the unsalted butter until fully incorporated and the sauce is glossy.
- Drizzle the warm balsamic reduction over the reserved shaved Brussels sprouts.
- Garnish the dish with the toasted pine nuts and shaved Parmigiano-Reggiano cheese. Tip: For the best flavor, toast pine nuts in a dry pan over medium heat for 2-3 minutes until fragrant.
Every bite delivers a fantastic contrast: the tender, slightly crisp shavings play against the rich, syrupy tang of the reduction. The toasted nuts add a buttery crunch, while the salty cheese brings it all into perfect balance. Try serving it alongside a perfectly seared steak or as a bright, elegant topping for a creamy polenta.
Shaved Brussel Sprout and Cranberry Quinoa
Hear ye, hear ye, salad skeptics and quinoa connoisseurs! We’re about to banish boring bowls forever with a confetti-like creation that’s as vibrant as it is virtuous. This dish is the ultimate holiday hangover hero, ready to rescue your fridge from leftover lethargy with a confetti of colors and a crunch that sings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup quinoa, rinsed thoroughly
– 2 cups low-sodium vegetable broth
– 12 ounces Brussels sprouts, trimmed and shaved thinly
– 1 cup dried cranberries
– 1/2 cup raw pecans, roughly chopped
– 1/4 cup extra-virgin olive oil
– 3 tablespoons apple cider vinegar
– 1 tablespoon pure maple syrup
– 1 teaspoon Dijon mustard
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 2 ounces crumbled goat cheese
Instructions
1. Combine the rinsed quinoa and vegetable broth in a medium saucepan and bring to a boil over high heat.
2. Immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa grains have unfurled their little tails.
3. Fluff the cooked quinoa with a fork and spread it in a thin layer on a large baking sheet to cool completely; this prevents it from becoming gummy. Tip: Spreading it out accelerates cooling and stops the cooking process.
4. While the quinoa cools, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until fragrant and lightly golden. Transfer immediately to a plate to prevent burning.
5. In a large mixing bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper until fully emulsified.
6. Add the shaved Brussels sprouts and dried cranberries to the bowl with the dressing and toss vigorously to coat every strand and berry. Tip: Massaging the dressing into the shaved sprouts for a minute helps tenderize them slightly.
7. Fold the completely cooled quinoa and toasted pecans into the Brussels sprout mixture until evenly distributed.
8. Gently fold in the crumbled goat cheese just before serving to maintain its distinct texture. Tip: Adding the cheese last prevents it from melting into the salad.
9. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
But behold the glorious result: a textural symphony where the quinoa’s nutty fluffiness plays against the sprouts’ crisp bite, punctuated by cranberry pops of tart sweetness and pecans’ buttery crunch. The tangy goat cheese melts just enough to create creamy little pockets, making each forkful a delightful surprise. For a show-stopping presentation, pack it into a ring mold or serve it atop a swipe of roasted squash purée for an autumnal masterpiece that’s anything but basic.
Shaved Brussel Sprouts with Garlic and Pine Nuts
Wondering how to make Brussels sprouts the star of your dinner table? This shaved version transforms the humble veggie into a crispy, garlicky masterpiece that even sprout skeptics will devour—no more hiding them under mashed potatoes! It’s the side dish that steals the spotlight every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound Brussels sprouts, trimmed and shaved into thin ribbons
– 3 tablespoons extra-virgin olive oil
– 4 cloves garlic, minced
– ¼ cup pine nuts
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons freshly grated Parmesan cheese
Instructions
1. Heat a large skillet over medium-high heat and add the extra-virgin olive oil.
2. Once the oil shimmers, add the shaved Brussels sprouts and sauté for 4–5 minutes, stirring frequently, until they begin to wilt and turn bright green.
3. Push the sprouts to one side of the skillet and add the unsalted butter to the empty space.
4. When the butter melts and foams, add the minced garlic and pine nuts, toasting them in the butter for 1–2 minutes until fragrant and lightly golden—watch closely to prevent burning.
5. Stir the garlic-pine nut mixture into the sprouts, then season with kosher salt and freshly ground black pepper.
6. Continue cooking for another 3–4 minutes, tossing occasionally, until the sprouts are tender with crispy edges.
7. Remove the skillet from heat and sprinkle with freshly grated Parmesan cheese, tossing to combine evenly.
8. Transfer to a serving dish immediately.
Zesty and nutty, this dish offers a delightful crunch from the pine nuts against the tender, caramelized sprouts. Serve it warm as a vibrant side to roasted chicken or toss it into a grain bowl for a quick, flavorful lunch—leftovers (if any!) make a fantastic cold salad the next day.
Shaved Brussel Sprouts and Feta Pasta
Brace yourselves, pasta lovers, because we’re about to turn those humble Brussels sprouts into the star of a creamy, tangy, and utterly addictive dish that’ll have you questioning every other weeknight dinner. This shaved Brussels sprouts and feta pasta is a vibrant, veggie-packed twist that’s as easy to whip up as it is delicious—perfect for when you want something fancy without the fuss. Get ready to impress your taste buds (and maybe even those sprout-skeptics at your table) with this cozy, flavor-packed bowl of goodness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried rigatoni pasta
– 1 pound Brussels sprouts, trimmed and thinly shaved
– 4 ounces high-quality feta cheese, crumbled
– 3 tablespoons extra-virgin olive oil
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 1 tablespoon unsalted butter
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rigatoni pasta and cook according to package instructions until al dente, about 10–12 minutes, then drain and set aside, reserving 1/2 cup of pasta water.
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the shaved Brussels sprouts and sauté, stirring frequently, until they are tender and lightly caramelized, about 6–8 minutes. Tip: Shave the sprouts thinly for even cooking and a delicate texture.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
6. Reduce the heat to medium-low and pour in the heavy cream, bringing it to a gentle simmer.
7. Add the crumbled feta cheese, stirring continuously until it melts into a creamy sauce, about 2–3 minutes. Tip: Use full-fat feta for a richer, smoother consistency.
8. Incorporate the cooked pasta into the skillet, tossing to coat evenly with the sauce.
9. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired creaminess is achieved.
10. Stir in the unsalted butter, grated Parmesan cheese, kosher salt, black pepper, and red pepper flakes (if using) until fully combined and heated through, about 1–2 minutes. Tip: Finish with a squeeze of lemon juice for a bright, acidic balance if desired.
11. Remove from heat and let rest for 2 minutes before serving.
Just imagine: each forkful delivers a delightful contrast of tender pasta, slightly crisp sprouts, and that luscious, tangy feta cream sauce clinging to every nook and cranny. The subtle bitterness of the sprouts plays perfectly against the salty cheese, creating a harmony that’s both comforting and sophisticated. Serve it straight from the skillet with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last drop—it’s a dish that’ll have everyone asking for seconds before the bowl is even empty.
Asian Shaved Brussel Sprout Stir Fry
Ready to turn those humble Brussels sprouts into a show-stopping stir-fry that’ll have your taste buds doing a happy dance? This Asian-inspired shaved sprout stir-fry is the crunchy, savory, slightly sweet answer to your weeknight dinner prayers—no boring veggie side dish here, folks! It’s a flavor-packed, texture-tastic adventure that comes together faster than you can say “second helping.”
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound Brussels sprouts, trimmed and thinly shaved
– 2 tablespoons toasted sesame oil
– 1 tablespoon cold-pressed avocado oil
– 3 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons low-sodium tamari
– 1 tablespoon pure maple syrup
– 1 teaspoon rice vinegar
– 1/4 teaspoon crushed red pepper flakes
– 2 tablespoons toasted sesame seeds
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup thinly sliced scallions, green parts only
Instructions
1. In a small bowl, whisk together the tamari, maple syrup, rice vinegar, and crushed red pepper flakes until fully combined; set this sauce aside.
2. Heat a large wok or skillet over high heat for 1 minute, then add the toasted sesame oil and cold-pressed avocado oil, swirling to coat the surface evenly.
3. Add the finely minced garlic and freshly grated ginger to the hot oil, stirring constantly for 30 seconds until fragrant but not browned.
4. Tip in the shaved Brussels sprouts, tossing vigorously with tongs to coat them in the aromatic oil mixture.
5. Stir-fry the sprouts for 4–5 minutes, until they turn bright green and begin to soften slightly at the edges, maintaining a crisp-tender texture.
6. Push the sprouts to one side of the wok, then pour the lightly beaten eggs into the empty space, letting them set for 20 seconds before scrambling gently into soft curds.
7. Combine the scrambled eggs with the sprouts, then pour the reserved sauce over everything, tossing continuously for 1 minute to ensure even coating and caramelization.
8. Remove the wok from heat, then fold in the toasted sesame seeds and thinly sliced scallion greens until just incorporated.
All that tossing yields a dish with a delightful crunch from the barely-wilted sprouts, balanced by the savory-sweet sauce and rich egg curds. For a fun twist, serve it over steamed jasmine rice or stuff it into warm tortillas with a drizzle of sriracha mayo—leftovers (if you’re lucky enough to have any) make a killer cold lunch straight from the fridge!
Cranberry Almond Shaved Brussel Sprout Salad
Ever had a salad that made you forget you were eating something healthy? This vibrant, crunchy number with shaved Brussels sprouts, tart cranberries, and toasted almonds is about to become your new obsession—it’s basically a party in a bowl that your taste buds will thank you for.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound Brussels sprouts, trimmed and shaved thinly
– 1/2 cup dried cranberries
– 1/2 cup sliced almonds, toasted
– 1/4 cup extra-virgin olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon pure maple syrup
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the shaved Brussels sprouts, dried cranberries, and toasted sliced almonds.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, pure maple syrup, kosher salt, and freshly ground black pepper until fully emulsified.
3. Pour the dressing over the Brussels sprout mixture and toss thoroughly to coat every strand evenly.
4. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld and the sprouts to soften slightly.
5. Taste and adjust seasoning if needed, but avoid over-salting as the flavors will develop further.
6. Transfer the salad to a serving platter or individual bowls for immediate enjoyment.
This salad boasts a delightful crunch from the almonds and shaved sprouts, balanced by the sweet-tart pop of cranberries and a tangy maple dressing. Serve it as a bright side dish at your next gathering or top it with grilled chicken for a hearty, satisfying meal that’s anything but boring.
Shaved Brussel Sprouts with Sundried Tomatoes and Basil
Tired of the same old side dish routine? Let’s shatter expectations with a veggie that’s finally getting its glamorous makeover. This isn’t your grandma’s mushy sprouts—we’re giving them a razor-thin shred and a sun-kissed, herby hug that’ll make you forget they ever had a bad reputation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb Brussels sprouts, ends trimmed and shaved on a mandoline
– ½ cup sun-dried tomatoes in extra-virgin olive oil, julienned
– ¼ cup fresh basil leaves, chiffonade
– 3 tbsp extra-virgin olive oil
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– ¼ cup Parmigiano-Reggiano, finely grated
– Kosher salt and freshly cracked black pepper
Instructions
1. Heat a large skillet over medium-high heat and add 2 tbsp of extra-virgin olive oil.
2. Add the shaved Brussels sprouts to the skillet and sauté for 4–5 minutes, stirring frequently, until they turn bright green and begin to soften at the edges.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Push the sprouts to one side of the skillet and add the unsalted butter to the empty space, letting it melt and foam slightly.
5. Incorporate the julienned sun-dried tomatoes into the mixture, including 1 tbsp of their packing oil, and toss everything together for 2 minutes to warm through.
6. Remove the skillet from heat and immediately drizzle with the freshly squeezed lemon juice, tossing to combine.
7. Fold in the chiffonade of fresh basil leaves until just wilted from the residual heat.
8. Season the mixture with kosher salt and freshly cracked black pepper to your preference.
9. Transfer the mixture to a serving dish and garnish with the finely grated Parmigiano-Reggiano.
You’ll love the crisp-tender bite of the shaved sprouts against the chewy, tangy sun-dried tomatoes, all brightened by that zesty lemon and aromatic basil. Try piling it atop a creamy polenta or folding it into warm pasta for an instant upgrade—leftovers (if there are any) make a killer cold salad straight from the fridge.
Conclusion
Excitingly, these 35 recipes transform humble Brussels sprouts into crave-worthy dishes perfect for any meal. We hope this list inspires your next kitchen adventure! Pick a recipe to try, then come back and tell us your favorite in the comments below. If you loved this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
