Shredded Brussels Sprouts take just minutes to cook and are loaded with the good stuff (protein, fiber, vitamins, and minerals)!
This blog used to be run by my sister and I as a team. We’re identical twins, and she’s my best friend in the whole world (besides my husband 😉 ) She is the best Health teacher in Utah (I’m her sister so I get to totally talk her up, right?!) and she’s an awesome cook.
She ended up being to busy to do the blog with me, but she’s still my main consultant 🙂 I have to give her full credit for this recipe. She perfected it first, and since then it has become a favorite in both of our families.
I could eat these shredded Brussels Sprouts every. single. night. Honestly, they are my favorite vegetable–and this is my absolute favorite way to cook them. Â And the best part is they literally take 5 minutes to cook. (If you’re familiar with Brussels sprouts, they usually take much longer!). Â They’re so simple and go with pretty much anything.
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Recipe
Shredded Brussels Sprouts
Equipment
Ingredients
- 1 pound brussels sprouts
- 1 Tablespoon olive oil
- 1-2 cloves garlic , minced
- salt and freshly ground black pepper , to taste
- 1/4 cup water
Instructions
- Shred/chop Brussels Sprouts very finely with a knife.
- Heat olive oil in large skillet over medium high heat. Add garlic and sauté for 1 minute.
- Add Brussels sprouts and sauté over high heat for 1-2 minutes. Season with salt and pepper.
- Add water, cover with lid and cook on medium heat for 1-2 min. Stir.
- Cover again and cook 1-2 min more. Season with more salt and pepper if needed. Serve warm.
Nutrition
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I have not made this yet but, I am sitting here eating brussel sprouts I put in some soup right now! I love brussel sprouts bc they can go in ANYTHING! Can’t wait to make this! Thank you so much!
Now I like brussels sprouts! Never would eat them. I made this recipe because my husband loves brussels sprouts. This recipe is well written, easy to follow, simple and few ingredients and tastes delicious. I have printed about six other recipes from this site and can’t wait to try them! Thank you!!!!!
Easy, quick and yummy. Used butter instead of oil; garlic powder in place of fresh garlic. Will make again.
For sure my new go-to way for eating brussels sprouts!
I had never eaten Brussels sprouts until I was pregnant, and since then I can never get enough. I made a salad with shredded Brussels sprouts last summer and love it. I’m excited to try this method – it looks delicious. Thanks for sharing.