Try these quick Shredded Brussels Sprouts for a simple side for dinner. It’s extra flavorful from lemon and Parmesan and is also slightly sweet and pleasantly nutty.
This is one of our very favorite vegetable side dishes for kids, both for regular days and as a Thanksgiving recipe for kids.
Quick Look: Sautéed Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Serving: 4
- Flavor Profile: Mellow veggie flavor with Parmesan, lemon, and honey
- Difficulty: Very easy for weeknight meals or holidays
- Why to Make: It’s a kid-friendly way to make Brussel sprouts in minutes
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Table of Contents
The best part about this Brussels sprouts recipe? (In addition to how yummy it is, of course!) The quick sauté means that the dish is ready in under 10 minutes.
Why this Recipe Works
The lemon juice and zest in this recipe helps to tame the sometimes bitter flavor of the shredded Brussels sprouts. And the honey and Parmesan round out the flavors even more, making them surprisingly kid-friendly.
(You may also like my Boiled Broccoli, Roasted Carrot Fries, How to Cook Carrots, Boiled Green Beans, and Sautéed Yellow Squash.)
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Ingredients You Need
For this Sautéed Brussels sprouts recipe, you’ll need the following ingredients.
- Unsalted butter or olive oil: You can use either of these in the pan to help the vegetables not stick and to also add flavor.
- Brussels sprouts: Look for fresh ones at your supermarket. Because the sprouts are shredded, this recipe cooks really fast, which is a big plus—especially during the week.
- Roasted and salted sunflower seeds (or any other finely chopped nut or seed): Learn more about serving nuts safely to kids if you have any additional questions.
- Grated Parmesan cheese: I prefer grated Parmesan or Pecorino for the best flavor here.
- Fresh lemon: This helps to cut through the bitterness of the Brussel sprouts and also adds fresh flavor.
- Honey: A little honey helps to further balance the flavors in this vegetable recipe. (Skip honey and check out my Brussels Sprouts Baby Food or use maple syrup.)
Featured Review ⭐️⭐️⭐️⭐️⭐️
“My husband couldn’t stop talking about these brussel sprouts during dinner, and I loved them too!” —Megan
How to Make Sautéed Brussels Sprouts
Here’s a preview of how to make this Sautéed Shredded Brussel Sprouts recipe so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Wash Brussels sprouts and remove any outer leaves that show signs of browning.
Step 2. Grate Brussels sprouts in a food processor, or cut with a sharp knife into thin pieces. Or start with shredded Brussels sprouts from the store.
Step 3. Warm the butter or oil in a medium or large skillet over medium heat. Add the sprouts and stir often until softened. (Add a little water if they start to stick.)
Sautéed Brussels Sprouts FAQs
The easiest way to shred Brussels sprouts (other than buying them pre-shredded at the store!) is to use a food processor. Simply trim off the ends and any leaves that don’t look bright and green, and place into the food processor.
Pulse to shred and stop before you grind them up completely.
You want little shreds. If you don’t have a food processor, you can slice them by hand or use a mandoline.
Definitely—remove any damaged outer leaves, trim the stem, and shred them so they cook quickly and evenly.
Yes, using a bit of fat (like olive oil or butter) and adding acid (like lemon juice or balsamic vinegar) helps cut bitterness and bring out sweetness
How to Store
Store leftovers in the refrigerator for up to 5 days. Warm slightly to serve. You can also shred the Brussels Sprouts up to 3 days ahead and store in an airtight container in the fridge.
Best Tips for Success
- Try to slice the Brussels sprouts evenly so they cook evenly, or use pre-shredded ones from the produce section of your store.
- Season to taste with salt and pepper.
- Remember to avoid honey for kids under age 1. You can also omit the seeds if needed.
- If your kids like them, try adding an egg on top for extra flavor!
- Dairy-free: Omit the Parmesan.
- Try my Brussels Sprouts baby food, and my favorite roasted vegetable recipes.
More Vegetable Recipes
Please share your feedback below if you try this recipe, as I’d love to hear how it went!
Sauteed Shredded Brussel Sprouts
Ingredients
- 4 cups Brussels sprouts
- 2 tablespoons unsalted butter (or olive oil)
- 2 tablespoons fresh lemon juice
- 1 tablespoons fresh lemon zest (I use a fine microplane for zesting)
- 2 tablespoons honey
- 1/4 cup roasted unsalted sunflower seeds
- 2 tablespoons grated Parmesan cheese
Instructions
- Grate Brussels sprouts in a food processor until mostly even, or cut with a knife into thin pieces.
- Warm the butter or oil in a medium skillet over medium heat. Add the sprouts and stir often for about 5-8 minutes or until softened. (Add a little water if they start to stick.)
- Stir in the lemon juice, zest, and honey. Serve topped with the sunflower seeds and Parmesan cheese.
Equipment
Notes
- Try to slice the Brussels sprouts evenly so they cook evenly, or use pre-shredded ones from the produce section of your store.
- Add a little water to your pan if the sprouts start to stick.
- These are done when they are soft but still bright green.
- Remember to avoid honey for kids under age 1.
- Dairy-free: Omit the Parmesan.
Nutrition
This recipe was first published November 2018.
My husband couldn’t stop talking about these brussel sprouts during dinner, and I loved them too! Hopefully one day our boys will learn to love them as well 😅
How long can the leftovers be stored in the fridge or freezer?
About 3-4 days should be fine.