Shredded Brussels Sprout Recipes 13 Crispy Easy Ideas to Try

Are you still haunted by memories of bland, mushy, and bitter Brussels sprouts from your childhood? It’s a common story. For too long, this incredible vegetable has been misunderstood, often boiled into a sad, soggy state that does it no justice. You know there has to be a better way—a method that unlocks the nutty, sweet flavor and irresistible crispy texture you see in restaurants and on your favorite food blogs.

You’ve tried roasting them, but they came out steamed. You’ve tried sautéing, but they ended up greasy and soft. It can be frustrating to aim for that perfect golden-brown crispiness only to fall short. The good news is that achieving that perfect result isn’t complicated. It just requires a few key techniques that are often overlooked.

The key to crispy shredded Brussels sprouts is to shred them uniformly, toss them with a high-heat oil, and cook them in a single layer at a high temperature (400-425°F) without overcrowding the pan. This simple method maximizes the surface area for caramelization, prevents the sprouts from steaming themselves, and guarantees a delicious, crunchy result every single time.

Tired of Soggy Sprouts? Here’s How to Unlock Crispy, Caramelized Perfection

Forgetting everything you thought you knew about cooking Brussels sprouts is the first step. The two secrets to perfectly crispy, caramelized sprouts are simple: high heat and no excess moisture. By shredding them, you create tons of tiny edges that can get incredibly crispy, transforming them from a basic vegetable into an addictive side dish. This guide will show you exactly how to prep and cook them for foolproof results, whether you’re roasting in the oven or sautéing on the stovetop.

First, How to Shred Brussels Sprouts (3 Easy Ways)

To shred Brussels sprouts, you can: 1) Thinly slice them with a chef’s knife for ultimate control. 2) Use a food processor with a slicing disc for speed. 3) Use a mandoline for ultra-thin, uniform slices, always using a safety guard. Choosing the right method depends on the tools you have and how much time you want to spend.

• The Chef’s Knife: This is the most accessible method. Simply trim the tough ends off your Brussels sprouts, remove any loose outer leaves, and slice them in half. Place the cut-side down for stability and slice them as thinly as you can. For the most uniform shreds that cook evenly, a sharp chef’s knife offers the best control.
• The Food Processor: For speed, nothing beats a food processor. Attach the slicing disc (not the S-blade, which will mince them). Feed the trimmed sprouts through the chute, and you’ll have a mountain of perfectly shredded sprouts in seconds. This is my go-to for large batches.
• The Mandoline: For paper-thin, restaurant-quality shreds, a mandoline is your best friend. Please, always use the safety guard that comes with it. Set the blade to a thin setting and carefully slide the trimmed sprouts over it for perfectly uniform slices.

The Golden Rules for Maximum Crispiness (Roasting vs. Sautéing)

For crispy sprouts, roast at 400-425°F for 15-25 minutes in a single layer. To sauté, use a large skillet on medium-high heat, cook in a single layer for 7-10 minutes, letting them brown before stirring. Both methods work beautifully, but they require slightly different approaches to achieve that coveted crunch.

For Roasting:

• Get it Hot: Preheat your oven to at least 400°F, or even 425°F. High heat is essential for roasting, not steaming.
• Oil is Your Friend: Toss the shredded sprouts thoroughly with a high-heat oil like avocado or olive oil. Make sure every piece is lightly coated.
• Give Them Space: The number one rule is do not overcrowd the pan. Spread the sprouts in a single, even layer on your baking sheet. This is the difference between steaming (soggy) and roasting (crispy). Use two pans if you have to!
• Leave Them Be: Let them roast for 15-20 minutes, stirring only once halfway through. This allows them to develop a deep, golden-brown caramelization.

For Sautéing:

• Use a Big Skillet: Choose a skillet that is large enough to hold the sprouts in a single layer. A cast-iron skillet is fantastic for retaining heat.
• Medium-High Heat: Get your pan nice and hot over medium-high heat before adding your oil and sprouts.
• Don’t Stir (At First): Add the sprouts to the hot pan and let them cook, undisturbed, for 3-4 minutes. This allows the side touching the pan to get deeply browned and crispy.
• Quick Cook: After the initial sear, stir and continue to cook for another 3-5 minutes until they are tender-crisp.

13 Crispy & Easy Shredded Brussels Sprout Recipes to Try Tonight (Updated for 2025)

Now that you’ve mastered the technique, it’s time for the fun part! These 13 recipes are my tried-and-true favorites, designed for maximum flavor and that perfect crispy texture. From savory and cheesy to sweet and spicy, there’s a recipe here for every occasion, whether it’s a quick weeknight dinner or a show-stopping holiday side dish. Get ready to fall in love with Brussels sprouts all over again.

1. The Classic: Roasted Garlic Parmesan Shredded Brussels Sprouts

• Ingredients: 1 lb shredded Brussels sprouts, 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, 1/3 cup grated Parmesan cheese, 2 tbsp toasted pine nuts (optional).
• Instructions:
  1. Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the shredded sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
  3. Spread the sprouts in a single, even layer on the prepared baking sheet.
  4. Roast for 15-20 minutes, stirring halfway through, until golden brown and crispy at the edges.
  5. In the last 2 minutes of cooking, sprinkle the Parmesan cheese over the top and return to the oven until melted and bubbly.
  6. Top with toasted pine nuts before serving.

Pro-Tip: For extra crispy Parmesan bits, use finely grated Parmesan. For beautiful melted strings, use freshly shredded from a block.

Pin this classic side dish for your next holiday meal!

2. Sweet & Savory: Sautéed Sprouts with Bacon and Balsamic Glaze

• Ingredients: 4 slices bacon (chopped), 1 lb shredded Brussels sprouts, 1/4 cup chopped shallots, 2 tbsp balsamic glaze, salt and pepper to taste.
• Instructions:
  1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon, leaving 2 tbsp of rendered fat in the pan.
  2. Increase heat to medium-high. Add the shallots and cook for 1 minute until fragrant.
  3. Add the shredded Brussels sprouts in a single layer. Season with salt and pepper. Cook undisturbed for 3-4 minutes until deeply browned on the bottom.
  4. Stir and continue to cook for another 3-5 minutes until tender-crisp.
  5. Remove from heat. Stir in the crispy bacon pieces and drizzle with balsamic glaze. Toss to combine and serve immediately.

Lesson Learned: Use a good quality, thick balsamic glaze. If you only have balsamic vinegar, simmer it on the stove for 5-7 minutes to reduce and thicken it into a glaze first.

Save this 15-minute side dish for a busy weeknight!

3. Bright & Fresh: Zesty Lemon Shredded Brussels Sprouts

• Ingredients: 1 lb shredded Brussels sprouts, 2 tbsp olive oil, 2 cloves garlic (minced), salt and pepper, zest of 1 lemon, juice of 1/2 lemon.
• Instructions:
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the shredded sprouts in a single layer, season with salt and pepper, and cook for 3-4 minutes without stirring until browned.
  3. Stir and add the minced garlic. Cook for another 3-4 minutes, stirring occasionally, until tender-crisp.
  4. Remove the skillet from the heat.
  5. Stir in the fresh lemon zest and lemon juice. Toss to combine and serve immediately.

Pro-Tip: Always add the lemon juice after removing the pan from the heat. This preserves its bright, fresh flavor and prevents it from turning bitter.

Looking for a healthy side? Pin this zesty recipe!

4. The Crispiest Ever: Air Fryer Shredded Brussels Sprouts

• Ingredients: 1 lb shredded Brussels sprouts, 1 tbsp avocado oil, 1/2 tsp salt, 1/4 tsp garlic powder, 1/4 tsp black pepper.
• Instructions:
  1. Preheat your air fryer to 375°F (190°C).
  2. In a bowl, toss the shredded sprouts with avocado oil and seasonings until well-coated.
  3. Place the sprouts in the air fryer basket in a single layer (you may need to work in batches).
  4. Air fry for 6-8 minutes, shaking the basket halfway through, until the edges are deeply browned and very crispy.
  5. Serve immediately.

Lesson Learned: The thin shreds cook extremely fast in an air fryer. Start checking them at the 5-minute mark to prevent burning. Don’t be afraid of the deep brown color – that’s where the flavor is!

Your air fryer needs this recipe! Save it now.

5. Sweet & Spicy: Honey Sriracha Roasted Sprouts

• Ingredients: 1 lb shredded Brussels sprouts, 1 tbsp olive oil, 2 tbsp honey, 1-2 tsp Sriracha (to taste), 1 tbsp soy sauce (or tamari), pinch of salt.
• Instructions:
  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the honey, Sriracha, and soy sauce.
  3. In a large bowl, toss the shredded sprouts with olive oil and a pinch of salt. Spread in a single layer on the baking sheet.
  4. Roast for 10 minutes.
  5. Drizzle half of the honey-sriracha sauce over the sprouts, toss gently, and return to the oven for another 5-7 minutes, until caramelized and crispy.
  6. Remove from oven, drizzle with the remaining sauce, and serve.

Pro-Tip: The honey glaze can burn quickly. Adding it in two stages ensures the sprouts cook through before the glaze gets too dark. Watch them closely in the last few minutes!

Spice up your dinner routine! Pin this recipe.

6. Holiday Favorite: Sprouts with Cranberries & Pecans

• Ingredients: 1 lb shredded Brussels sprouts, 2 tbsp olive oil, salt and pepper, 1/3 cup toasted pecans (chopped), 1/3 cup dried cranberries, 1 tbsp maple syrup.
• Instructions:
  1. Preheat oven to 400°F (205°C).
  2. Toss sprouts with olive oil, salt, and pepper on a large baking sheet. Spread into a single layer.
  3. Roast for 15-20 minutes until tender and crispy at the edges.
  4. Remove from oven and transfer to a serving bowl.
  5. Add the toasted pecans, dried cranberries, and drizzle with maple syrup. Toss gently to combine.

Pro-Tip: Toasting the pecans for 5-7 minutes in the oven before adding them to the dish deeply enhances their nutty flavor and makes a huge difference.

The perfect Thanksgiving side dish! Save it to your holiday board.

7. Creamy & Decadent: Shredded Brussels Sprout Casserole

• Ingredients: 1 lb shredded Brussels sprouts, 2 tbsp butter, 2 cloves garlic, 1 cup heavy cream, 1/2 cup shredded Gruyere cheese, 1/4 cup grated Parmesan, salt, pepper, pinch of nutmeg.
• Instructions:
  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet, melt butter over medium heat. Sauté the shredded sprouts for 5-7 minutes until they begin to soften. Add garlic and cook for 1 minute.
  3. Stir in the heavy cream, salt, pepper, and nutmeg. Bring to a gentle simmer.
  4. Remove from heat. Stir in the Gruyere and Parmesan cheese.
  5. Transfer the skillet to the oven (or pour into a baking dish). Bake for 15-20 minutes until bubbly and golden on top.

Lesson Learned: Don’t overcook the sprouts on the stovetop initially. They will continue to cook in the oven, and you want them to retain a slight bite.

Your new favorite comfort food is here. Pin it!

8. Asian-Inspired: Sesame Ginger Stir-Fried Sprouts

• Ingredients: 1 tbsp sesame oil, 1 lb shredded Brussels sprouts, 2 cloves garlic (minced), 1 tsp fresh ginger (grated), 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, toasted sesame seeds for garnish.
• Instructions:
  1. In a small bowl, whisk together soy sauce, rice vinegar, and honey.
  2. Heat sesame oil in a large skillet or wok over high heat.
  3. Add the shredded sprouts and stir-fry for 2-3 minutes until they start to char in spots.
  4. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
  5. Pour the sauce mixture over the sprouts and toss to coat. Cook for 1 more minute until the sauce thickens slightly.
  6. Garnish with toasted sesame seeds and serve immediately.

Pro-Tip: High heat is the key to a good stir-fry. Make sure your pan is smoking hot before you add the sprouts to get that perfect char without making them soggy.

A 10-minute stir-fry you have to try. Pin for later!

9. Italian Flavors: Sprouts with Pancetta & Shallots

• Ingredients: 4 oz pancetta (diced), 2 shallots (thinly sliced), 1 lb shredded Brussels sprouts, 1 tbsp olive oil (if needed), salt and pepper.
• Instructions:
  1. In a large skillet over medium heat, cook the diced pancetta until crispy, about 6-8 minutes. Remove with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the sliced shallots to the skillet and cook in the pancetta fat for 2-3 minutes until softened and fragrant.
  3. Increase heat to medium-high, add the shredded sprouts, and cook, stirring occasionally, for 7-10 minutes until tender-crisp and caramelized.
  4. Stir the crispy pancetta back into the skillet. Season with salt and pepper to taste (be mindful of the salty pancetta).

Lesson Learned: Pancetta releases a lot of flavorful fat, so you likely won’t need any extra olive oil. If your pancetta is leaner, add a drizzle of oil before the sprouts.

Bring a taste of Italy to your table! Save this recipe.

10. The Ultimate Vegan Side: Maple Mustard Roasted Sprouts

• Ingredients: 1 lb shredded Brussels sprouts, 1 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper.
• Instructions:
  1. Preheat oven to 425°F (218°C).
  2. In a small bowl, whisk together the olive oil, maple syrup, and Dijon mustard.
  3. In a large bowl, pour the maple mustard mixture over the shredded sprouts. Add salt and pepper and toss until everything is evenly coated.
  4. Spread in a single layer on a parchment-lined baking sheet.
  5. Roast for 15-20 minutes, stirring once halfway, until deeply caramelized and the edges are crispy.

Pro-Tip: Use a whole-grain Dijon mustard for an extra pop of texture and a more robust flavor that stands up beautifully to the sweetness of the maple syrup.

The vegan side dish everyone will love. Pin it now!

11. Simple & Nutty: Pan-Fried Sprouts with Toasted Almonds

• Ingredients: 2 tbsp olive oil, 1 lb shredded Brussels sprouts, salt and pepper, 1/3 cup slivered almonds (toasted).
• Instructions:
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add shredded sprouts in a single layer, season with salt and pepper.
  3. Cook for 4-5 minutes without stirring, until browned on the bottom.
  4. Stir and continue cooking for another 3-4 minutes until tender-crisp.
  5. Remove from heat and stir in the toasted slivered almonds. Serve immediately.

Lesson Learned: You can toast the almonds in the same dry skillet before you cook the sprouts. Just toast them over medium heat for 2-3 minutes until fragrant, remove them, then proceed with the recipe. One less pan to wash!

Simple, crunchy, and delicious! Pin this 10-minute recipe.

12. Salad Style: Warm Shredded Brussels Sprout Salad

• Ingredients: For the Salad: 1 lb shredded Brussels sprouts, 1 tbsp olive oil, 1 apple (cored and diced), 1/4 cup crumbled feta or goat cheese, 1/4 cup walnuts. For the Dressing: 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey.
• Instructions:
  1. Whisk all dressing ingredients together in a small bowl.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shredded sprouts and cook, stirring occasionally, for 5-7 minutes until wilted but still with a slight crunch.
  3. Transfer the warm sprouts to a large serving bowl.
  4. Add the diced apple, crumbled cheese, and walnuts.
  5. Pour the dressing over the salad and toss to combine. Serve warm.

Pro-Tip: Use a crisp, sweet-tart apple like a Honeycrisp or Fuji. Its texture holds up well against the warm sprouts and provides a perfect flavor contrast.

A salad that’s anything but boring. Save this for lunch!

13. Super Savory: Caramelized Onion & Thyme Sprouts

• Ingredients: 2 tbsp butter, 1 large yellow onion (thinly sliced), 1 lb shredded Brussels sprouts, 1 tsp fresh thyme leaves, salt and pepper.
• Instructions:
  1. In a large skillet, melt the butter over medium-low heat. Add the sliced onion and cook slowly, stirring occasionally, for 15-20 minutes until deeply golden brown and caramelized.
  2. Remove the onions from the skillet.
  3. Increase the heat to medium-high. Add the shredded Brussels sprouts to the same skillet (add a drizzle of oil if needed).
  4. Cook for 7-10 minutes, stirring occasionally, until tender-crisp and browned.
  5. Stir the caramelized onions and fresh thyme leaves back into the skillet. Season with salt and pepper and serve.

Lesson Learned: True caramelization takes patience. Don’t rush the onions. Cooking them low and slow is what develops that deep, sweet flavor that makes this dish incredible.

Deep, savory flavor awaits! Pin this recipe for a cozy night in.

Key Takeaways: Your Quick Guide to Crispy Shredded Brussels Sprouts

Feeling ready to conquer crispy sprouts? Here’s a quick rundown of the most important rules to remember.

• Start Dry, End Crispy: Always pat your shredded sprouts dry before cooking. Moisture is the enemy of crispiness and leads to steaming.
• Don’t Crowd the Pan: This is the #1 rule. Spread sprouts in a single layer on your baking sheet or in your skillet. Cook in batches if necessary.
• Embrace High Heat: A hot oven (400-425°F) or a hot skillet (medium-high) is essential for achieving that perfect golden-brown caramelization.
• Prep Ahead, Cook Fresh: You can shred your sprouts 1-2 days in advance and store them in the fridge, but for the best texture, cook them right before serving.

People Also Ask About Shredded Brussels Sprout Recipes

How do you saute shredded brussel sprouts with garlic?

To saute shredded brussels sprouts with garlic, heat olive oil in a large skillet over medium-high heat. Add shredded sprouts in a single layer and cook undisturbed for 3-4 minutes until browned. Stir and continue cooking for 2-3 minutes. Add minced garlic in the last 30-60 seconds of cooking and stir constantly until fragrant. Adding garlic too early can cause it to burn and become bitter.

How long to roast shredded Brussels sprouts?

At a high temperature of 400°F to 425°F (205-218°C), shredded Brussels sprouts roast very quickly. They typically take 15 to 25 minutes to become tender-crisp and caramelized at the edges. It’s important to stir them at least once halfway through cooking and to watch them closely during the last 5 minutes to prevent burning.

What are some good seasonings to put on Brussels sprouts?

Brussels sprouts pair well with a wide range of seasonings. For a savory profile, use salt, pepper, garlic powder, onion powder, and Parmesan cheese. For sweet and tangy, try balsamic glaze, maple syrup, or honey. To add warmth and spice, use red pepper flakes or smoked paprika. Fresh herbs like thyme or a squeeze of fresh lemon juice at the end can brighten the flavor.

Final Thoughts

Gone are the days of boring, boiled sprouts. With these simple techniques and delicious, versatile recipes, you now have everything you need to transform Brussels sprouts into a side dish that will have everyone asking for seconds. By embracing high heat, giving them plenty of space, and getting creative with flavors, you can unlock a world of crispy, caramelized goodness.

Which of these crispy shredded Brussels sprout recipes are you most excited to try first? Let me know in the comments below