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. Your kids might (they might!) just surprise you by eating it up! (If not? More for you!)

shredded-brussels-sprouts-in-white-bowl

Shredded Brussels Sprouts

We’ve been getting Brussels sprouts from a farmer friend lately, and I’ve been eating them myself because I assumed my kids wouldn’t like them. Then it dawned on me that if I figured out a way to balance out the bitterness, my kids might actually go for them—especially since they usually (most of the time!) like broccoli.

This recipe was my solution!

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. (No guarantees of course!)

I know it might seem like cheating to put honey on veggies, but it’s really not—kids will eat more veggies if the veggies taste really good—and a little bit of flavoring goes a long way.

Plus, I figure that if it helps my kids learn to like new foods, I’m all for it. This is one of our very favorite vegetable side dishes.

The best part about this recipe? The quick sautee means that the dish is ready in under 10 minutes so you can focus on making the rest of dinner. Using shredded Brussels sprouts ensures every bit gets nice and soft in the pan.

We like this with beef, chicken or fish. And I love them with fried eggs on top, too. So good.

Ingredients You Need

For this quick veggie recipe, you’ll need:

brussels-sprouts-on-towel
  • 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 this for kids under age 1 and check out my Brussels Sprouts Baby Food or use maple syrup.)

Step-by-Step Instructions

Here’s a look at the process involved in this simple Brussels sprouts recipe. Scroll down to the bottom of this post for the full info.

shredded-raw-brussels-sprouts
  1. Grate Brussels sprouts in a food processor with a slicing blade until mostly even, or cut with a sharp knife into thin pieces. Remove the outer leaves if they are discolored at all. You can also start with shredded Brussels sprouts from the store.
  2. Warm the butter or oil in a medium or large skillet over medium heat.
  3. Add the sprouts and stir often until softened. (Add a little water if they start to stick.)
  4. Stir in the lemon juice, zest, and honey. Serve topped with the sunflower seeds and Parmesan cheese.
cooked-shredded-brussels-sprouts-in-pan

What’s the best way to shred Brussels Sprouts?

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.

shredded-brussels-sprouts-with-parmesan

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.
  • Add a little water to your pan if the sprouts start to stick before they are tender.
  • These are done when they are soft but still bright green.
  • 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, too.

Related Recipes


Please share your feedback below if you try this recipe, as I’d love to hear how it went!

shaved brussels sprouts

Sauteed Shredded Brussel Sprouts

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. Your kids might (they might!) just surprise you by eating it up! (If not? More for you!)
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Cuisine American
Course side
Calories 182kcal
Servings 4

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.

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

Calories: 182kcal, Carbohydrates: 19g, Protein: 6g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 123mg, Potassium: 401mg, Fiber: 4g, Sugar: 11g, Vitamin A: 861IU, Vitamin C: 78mg, Calcium: 75mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This recipe was first published November 2018.

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