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. And the best part is they literally take 5 minutes to cook. (If you’re familiar with Brussels sprouts, they usually take much longer!). 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.