Shredded Brussels Sprouts

Our go-to cooking method for Brussels sprouts is to roast them. A couple of the cooking shows I watched over the last month though did a cooktop preparation of shredded sprouts. I was low on oven space one Saturday night and thought it was worth a try.

Shredded Brussels Sprouts
Servings: 10-12
Prep time: 15 minutes
Total time: 30 minutes


  • 2 1/2 lbs. Brussels sprouts
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 Tbsp. balsamic vinegar or lemon juice


  1. Trim the bottom of your Brussels sprouts, removing any excess stem. Don’t worry if a leaf or two fall off.
  2. Fit a food processor with the slicing disk. Fill the feed tube of the processor with whole sprouts and processor. Repeat until you’ve shredded the lot. I had to empty the processor once due to the amount of sprouts I was cooking.
  3. Heat butter and olive oil in a dutch oven over medium heat until bubbly. Add the shredded sprouts, salt and pepper to the pot. Toss everything together in the pot and ignore for 4 minutes.
  4. Give the sprouts another good toss and once again ignore for 4 minutes.
  5. Toss once again and then taste. The sprouts should be tender; if not give them another minute or two.
  6. When cooked to your liking remove from the heat, add the balsamic vinegar and toss until well distributed.

This recipe can easily be halved. I basically doubled the quantities in recipes I found to come up with this.

Recipes consulted include this one from Alton Brown, one from, and one from Ina Garten.