Shaved Brussels Sprouts Recipe with Shallots

This quick and simple recipe combines shaved Brussels sprouts with caramelized shallots and garlic to create the perfect vegan side dish for any main meal. Adding parsley and a squirt of lemon juice provides a wonderful taste of freshness.

If you love easy side dishes, try this recipe for caramelized cabbage or these skillet potatoes.

Jump to:

• Introduction
• How to shave Brussels sprouts
• Mise en Place
• Instructions
• Tips
• Make-ahead tip 
• Recipe variations
• Storing and reheating
• What to serve with 
• Recipe inspiration
• Recipe

Introduction

You probably know that roasting vegetables is one of the easiest techniques to naturally and effectively bring out their rich flavors.

This process encourages caramelization and is particularly powerful in drawing out the earthy undertones and the natural sweetness of vegetables like beets, butternut squash, and fennel -to name but a few. 

Roasting Brussels sprouts is undoubtingly one of the best cooking methods to prepare this nutty vegetable.

If you are short on time and need a quicker method to cook them, the recipe I am sharing today is for you. 

The most time-consuming activity in this recipe is slicing the Brussels sprouts. However, with some planning and proper timing, they can be ready in no time. They can also be prepared in advance. 

Here’s how to make a stovetop shredded Brussels sprouts recipe in just 30 minutes that is naturally vegan and gluten-free. 

How to shave Brussels sprouts

Let’s optimize this process and save time preparing and slicing the raw Brussels sprouts by completing each step before proceeding to the next one. We use one pound of these bright green vegetables for this recipe. 

1. Trim off the ends with a sharp chef’s knife. The tough outer leaves will drop off. Trim the ends on all the sprouts before proceeding to the next step.
2. Cut in half lengthwise. Once again, perform this task on all of the sprouts.
3. Slice thinly. Place the cut side down on your wooden board. Then, with a sharp knife, proceed to slice cross wide.
4. Place the thin slices of sprouts in a bowl. Fill the bowl with water, and with your fingertips, toss to separate. Soak the sprouts for 3 minutes, then drain and set aside. 

Mise en Place

Here are the remaining vegetables that must be prepared before assembling this recipe. 

Prep the shallots: Remove the outer peel of 2 medium-sized shallots. Slice them in half, lengthwise, and proceed to slice thinly. 

Prep the garlic: Crush 2 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Slice them in half and set them aside. Feel free to adjust this amount based on your personal preference. 

Chop the parsley: Chop about 2 tablespoons of flat-leaf Italian parsley.

Instructions

Heat 1 tablespoon of oil in a 12-inch (or larger) skillet over medium heat.

Add the sliced shallots and garlic halves.

Cook, occasionally stirring, for approximately 6-8 minutes or until softened and lightly golden. Do not allow the garlic to burn—season with salt and pepper to taste.

While the shallots are being sauteed, place the trimmed and sliced Brussels sprouts in a large bowl of water and allow them to soak for 3 minutes (refer to the paragraph in the blog post on how to shave brussels sprouts).

Drain the water and set them aside for now.

When the shallots are done, transfer them to a small bowl.

In the same large skillet, add 1 tablespoon of oil and heat over medium heat.

Add the drained sprouts and season with salt and pepper. Do not stir.

Cover and allow them to cook for 4-5 minutes or until they begin to turn golden on the bottom and soften.

Remove the cover, add the cooked shallots and garlic, and cook for another 3-4 minutes.

Remove from the heat, add 1 tablespoon of fresh lemon juice and 2 tablespoons of freshly chopped parsley. Stir to combine.

Adjust seasoning for salt and pepper. Garnish with additional parsley, and enjoy! Can be served hot or at room temperature

Tips

• Although you can use a food processor to shave Brussels sprouts, the slicing blade tends to cut unevenly. 
• When executing a repetitive task, such as halving and shaving Brussels sprouts, do all the halving first, then the shaving. It really is faster! 
• Slicing the sprouts while the shallots are in the process of being caramelized will save you some time.  
• A large skillet allows you to spread the thinly sliced Brussels sprouts in a single layer. This encourages them to cook quickly, preventing them from overcooking.
• As an option, substitute caramelized onions for the shallots; use half an onion. 
• Season with salt and pepper to taste as you cook the shallots and then again for the shredded sprouts. 

Make-ahead tip 

Clean, trim, and slice the Brussels sprouts up to 1 day before you need them. Please place them in an airtight container and refrigerate them until you are ready to cook them. 

Recipe variations

Personalize this recipe by using some of your favorite herbs and spices. Here are a few suggestions for substitutions and extra garnishings:

• replace the fresh Italian parsley with other fresh herbs like thyme, chives, dill or even mint
• for a spicier version, add a pinch or two hot pepper flakes, smoked paprika, chili powder, sumac, or even za’atar. Cinnamon, nutmeg or cloves are warm spices that can also be used
• garnish with chopped roasted hazelnuts, pine nuts, walnuts, sesame or sunflower seeds, or even dried cranberries
• replace the lemon juice with balsamic vinegar
• for a non-vegan option, garnish with bacon, crumbled feta, ricotta salata or grated parmesan cheese

Storing and reheating

Store leftover sauteed brussels sprouts in an airtight container for up to 2 days in the refrigerator. To reheat, transfer to a skillet set over medium heat. Use non-stick spray or a small amount of oil to grease the pan.

What to serve with 

This shredded Brussels sprouts recipe makes the perfect side dish for maple glazed salmon or baked codfish. It also provides an excellent foundation for a delicious breakfast hash topped with a fried egg.

Recipe inspiration

Just like this roasted recipe for Brussels sprouts with garlic, Martha Stewart gave me the initial inspiration for the recipe I am sharing with you today..

I initially found it in the magazine Everyday Food (November 2004).

The first time I made it, I used pancetta instead of bacon. A few years ago, I adopted the Cook’s Illustrated method of using shaved sprouts soaked in water garnished with lemon and parsley.

As a result, I modified my recipe again… I used this newly-discovered method and replaced the pancetta with two tablespoons of olive oil, caramelized shallots and garlic.

This new vegan side dish quickly became one of my favorite ways to prepare sprouts on busy weeknights. I plan to try this in my air fryer… stay tuned for the results. 

As you can see, new recipes can be created by using different herbs, spices and added ingredients like bacon, nuts, and cheese. 

Have fun experimenting! 

THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria 

★★★★★ If you have made this recipe aka the best side dish recipe for brussels sprouts,  I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe