Shaved Brussels Sprout Recipes 13 Crispy Easy Ideas to Try

Tired of Brussels sprouts that turn out soggy, bitter, or just plain boring? You’re not alone. For years, this humble vegetable has been the subject of dinner table dread, often ending up mushy and unloved. Many of us have traumatic childhood memories of boiled, gray sprouts that did nothing to inspire a second bite.

The problem isn’t the sprout itself; it’s the preparation. When cooked whole, they often steam from the inside out, leading to that dreaded mushy texture and intensifying their natural bitterness. It’s a culinary challenge that has left many home cooks feeling defeated, resigning the Brussels sprout to the “do not attempt” list.

But what if I told you there’s a simple secret to unlocking their true potential? The absolute key to making Brussels sprouts irresistibly crispy, nutty, and delicious is shaving them before you cook. This one simple step transforms them from a dreaded side dish into a craveable star. Get ready to discover 13 foolproof shaved Brussels sprout recipes, updated for 2025, that will make you fall in love with this vegetable all over again.

Tired of Soggy Sprouts? Here’s How to Make Them Irresistibly Crispy

The secret to making Brussels sprouts irresistibly crispy is shaving them to increase their surface area and cooking them at a high heat with enough space. This method allows moisture to evaporate rapidly, which encourages the Maillard reaction—the chemical process responsible for deep browning and caramelization—instead of simply steaming them. By following this technique, you can say goodbye to soggy, mushy sprouts and hello to a perfectly browned, craveable side dish every single time.

Why Shaving Brussels Sprouts is a Game-Changer

Shaving Brussels sprouts creates more surface area, which is the single biggest factor in achieving better caramelization and ultimate crispiness. It allows the thin ribbons to cook much faster and more evenly than whole sprouts, resulting in a delightfully tender-crisp texture and a milder, nuttier flavor.

Here’s why it works so well:

• Maximum Browning: More surface area means more contact with the hot pan or baking sheet. This direct contact is what creates those delicious, deeply browned, and crispy edges.
• Faster Cooking: Thinly sliced sprouts cook in a fraction of the time, making them a perfect side dish for busy weeknights. A quick sauté can take less than 10 minutes.
• Better Texture: Shaving eliminates the dense, sometimes tough core of the sprout. The result is a lighter, more delicate texture that is far more appealing, even to those who think they don’t like Brussels sprouts.
• Milder Flavor: The quick, high-heat cooking method brings out the sprouts’ natural sweetness and nutty flavors while minimizing the bitterness that can develop with slower cooking methods.

The 3 Best Ways to Shave Brussels Sprouts

Preparing your sprouts is simple, and you likely already have the tools you need. Here are the three most effective methods:

1. The Food Processor (Fastest): For large batches, a food processor with a slicing blade is your best friend. Simply trim the ends of the sprouts, feed them through the chute, and you’ll have a mountain of perfectly shredded sprouts in seconds.
2. A Sharp Knife (Most Control): The classic method. Trim the end and remove any tough outer leaves. Place the sprout flat-side down on your cutting board and thinly slice it into ribbons. This gives you the most control over the thickness.
3. A Mandoline (Most Uniform): For paper-thin, perfectly uniform slices, a mandoline is unbeatable. It creates a beautiful, delicate texture perfect for salads or a quick flash-sauté. Safety Tip: Always use the hand guard that comes with your mandoline to protect your fingers.

Shortcut: No time to prep? Many grocery stores now sell pre-shredded Brussels sprouts in the produce section, offering a fantastic and convenient option.

13 Crispy & Easy Shaved Brussels Sprout Recipes to Try Tonight

Get ready to find your new favorite side dish! This collection of 13 recipes covers everything from the simplest weeknight staple to holiday-worthy showstoppers. Each one is designed to maximize crispiness and deliver incredible flavor, proving just how versatile and delicious shaved Brussels sprouts can be. From roasting and sautéing to air frying, there’s a method and a flavor profile here for everyone.

1. The Classic: Crispy Roasted Shaved Brussels Sprouts

This is the foundational recipe that every home cook needs. It’s incredibly simple and delivers consistently crispy, delicious results with just three basic ingredients. Master this, and you have the perfect canvas for endless variations.

• Ingredients: 1 lb Brussels sprouts (shaved), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper.
• Instructions:
  1. Preheat oven to 425°F (220°C).
  2. Toss shaved Brussels sprouts with olive oil, salt, and pepper on a large baking sheet.
  3. Spread into a single, even layer. Do not overcrowd the pan; use two if necessary.
  4. Roast for 15-20 minutes, flipping halfway through, until deeply browned and crispy at the edges.

Pro-Tip: For the crispiest results, make sure your sprouts are completely dry before tossing with oil. Spreading them in a single layer is the most critical step to prevent steaming.

Pin this classic recipe for the perfect crispy side dish!

2. The Crowd-Pleaser: Garlic Parmesan Roasted Sprouts

Adding garlic and Parmesan cheese transforms roasted Brussels sprouts into an irresistibly savory and cheesy side dish that even the pickiest eaters will love. The Parmesan melts and crisps up in the oven, creating a delicious, crunchy crust.

• Ingredients: 1 lb Brussels sprouts (shaved), 2 tbsp olive oil, 1/2 tsp garlic powder, 1/4 cup shredded Parmesan cheese, salt and pepper to taste.
• Instructions:
  1. Preheat oven to 425°F (220°C).
  2. Toss shaved sprouts with olive oil, garlic powder, salt, and pepper on a baking sheet. Spread in a single layer.
  3. Roast for 10 minutes.
  4. Remove from oven, sprinkle evenly with Parmesan cheese, and toss gently.
  5. Return to the oven for another 5-7 minutes, until the cheese is melted and crispy.

Pro-Tip: Use freshly shredded Parmesan cheese instead of the pre-grated kind. It melts better and creates a much crispier, more flavorful crust without the anti-caking agents.

Save this cheesy sprout recipe to your ‘Side Dish Stars’ board!

3. The Sweet & Tangy: Balsamic Glaze & Honey Roasted Sprouts

The combination of sweet honey and tangy balsamic glaze creates a perfectly balanced flavor profile that beautifully complements the nutty, caramelized sprouts. It’s an elegant side dish that feels gourmet but is incredibly easy to make.

• Ingredients: 1 lb Brussels sprouts (shaved), 2 tbsp olive oil, salt, pepper, 2 tbsp balsamic glaze, 1 tbsp honey (or maple syrup).
• Instructions:
  1. Preheat oven to 425°F (220°C).
  2. Roast shaved sprouts with olive oil, salt, and pepper for 15-20 minutes until crispy, following the classic recipe.
  3. In a small bowl, whisk together the balsamic glaze and honey.
  4. Remove sprouts from the oven and immediately drizzle with the balsamic-honey mixture. Toss to coat evenly. Serve warm.

Pro-Tip: Drizzle the glaze on after roasting. Adding it before can cause the sugars to burn before the sprouts get fully crispy.

Love sweet & savory? Pin this balsamic sprout recipe now!

4. The Savory Favorite: Crispy Sprouts with Bacon & Onion

It’s a classic combination for a reason. Salty, crispy bacon and sweet, caramelized onions provide a huge boost of savory flavor, making this a hearty and satisfying side dish that can steal the show.

• Ingredients: 4 slices bacon (chopped), 1 small yellow onion (thinly sliced), 1 lb Brussels sprouts (shaved), salt, pepper.
• Instructions:
  1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the skillet.
  2. Add the sliced onion to the skillet and cook in the bacon fat for 3-4 minutes until softened.
  3. Increase heat to medium-high, add the shaved Brussels sprouts, and spread into a single layer. Cook undisturbed for 3-4 minutes until browned on the bottom.
  4. Stir and continue to cook for another 4-5 minutes until tender-crisp. Season with salt and pepper.
  5. Stir the crispy bacon back in before serving.

Pro-Tip: Cooking the sprouts in the rendered bacon fat is the key to infusing every bite with smoky, savory flavor. Don’t discard it!

Add this bacon and sprout recipe to your weeknight dinner board!

5. The Quick Skillet: 10-Minute Sautéed Shaved Brussels Sprouts

When you need a delicious side dish in a hurry, this is the recipe to turn to. Sautéing shaved sprouts on high heat is the fastest way to get them browned, tender-crisp, and on the table in just about 10 minutes.

• Ingredients: 1 lb Brussels sprouts (shaved), 2 tbsp olive oil or butter, 2 cloves garlic (minced), 1/4 tsp salt, 1/8 tsp black pepper.
• Instructions:
  1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
  2. Add shaved Brussels sprouts and spread them into an even layer. Let them cook, untouched, for 3-4 minutes to get a deep brown sear.
  3. Stir and continue to sauté for another 3-4 minutes until tender-crisp.
  4. Add the minced garlic and cook for 1 more minute until fragrant.
  5. Season with salt and pepper and serve immediately.

Pro-Tip: The key to sautéing is high heat and not stirring too much initially. This “hands-off” approach allows the sprouts to caramelize instead of steam, developing a deep, nutty flavor.

Need a fast side? Pin this 10-minute recipe!

6. The Zesty Side: Sautéed Sprouts with Lemon & Garlic

A squeeze of fresh lemon juice is a simple but powerful way to brighten up the flavor of sautéed Brussels sprouts. The zesty acidity cuts through the earthiness of the sprouts, creating a light, fresh, and vibrant side dish.

• Ingredients: 1 lb Brussels sprouts (shaved), 2 tbsp olive oil, 3 cloves garlic (minced), juice and zest of 1/2 lemon, salt, pepper.
• Instructions:
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add shaved Brussels sprouts in a single layer and cook undisturbed for 3-4 minutes until browned.
  3. Stir and cook for another 3-4 minutes. Add minced garlic and cook for 1 minute more.
  4. Remove the skillet from the heat.
  5. Stir in the fresh lemon juice and zest. Season with salt and pepper to taste.

Pro-Tip: Always add the fresh lemon juice and zest off the heat at the very end. This preserves their bright, fresh flavor which can be diminished by prolonged cooking.

Pin this zesty lemon and garlic sprout recipe for a fresh side!

7. The Modern Method: Crispy Air Fryer Shaved Brussels Sprouts

The air fryer is a champion of crispiness. It circulates hot air rapidly, making shaved Brussels sprouts exceptionally crunchy in less time than a conventional oven. They become like little, addictive vegetable chips.

• Ingredients: 1 lb Brussels sprouts (shaved), 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper.
• Instructions:
  1. Preheat your air fryer to 375°F (190°C).
  2. In a large bowl, toss the shaved Brussels sprouts with olive oil and seasonings until evenly 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 8-10 minutes, shaking the basket halfway through, until golden brown and very crispy.

Pro-Tip: Because they are shaved, these cook much faster than whole sprouts in the air fryer. Keep a close eye on them after the 5-minute mark as the thin edges can burn quickly.

Got an air fryer? You have to pin this crispy sprout recipe!

8. The Holiday Star: Sprouts with Pancetta, Walnuts & Cranberries

This recipe is a showstopper. The combination of salty pancetta, crunchy walnuts, and sweet-tart dried cranberries creates a festive mix of flavors and textures that is perfect for any holiday table, from Thanksgiving to Christmas.

• Ingredients: 4 oz pancetta (diced), 1 lb Brussels sprouts (shaved), 1/2 cup walnuts (toasted and chopped), 1/3 cup dried cranberries, salt, pepper.
• Instructions:
  1. Cook pancetta in a large skillet over medium heat until crisp. Remove pancetta, leaving fat in the pan.
  2. Add shaved sprouts to the skillet and cook in the pancetta fat until browned and tender-crisp, about 7-8 minutes.
  3. Remove from heat. Stir in the crispy pancetta, toasted walnuts, and dried cranberries.
  4. Season lightly with salt and pepper and serve warm.

Pro-Tip: Toasting the walnuts in a dry pan for a few minutes before adding them to the dish dramatically enhances their nutty flavor and crunch.

Pin this recipe for your next Thanksgiving or Christmas dinner!

9. The Asian Twist: Sesame Ginger Shaved Brussels Sprouts

Give your sprouts an Asian-inspired makeover with the bold flavors of fresh ginger, nutty sesame oil, and savory soy sauce. This quick stir-fry is a fantastic way to break out of a side dish rut.

• Ingredients: 1 tbsp vegetable oil, 1 tsp toasted sesame oil, 1 lb Brussels sprouts (shaved), 1 tbsp grated fresh ginger, 2 cloves garlic (minced), 1 tbsp soy sauce.
• Instructions:
  1. Heat vegetable and sesame oils in a large skillet or wok over medium-high heat.
  2. Add sprouts and stir-fry for 4-5 minutes until bright green and tender-crisp.
  3. Add ginger and garlic, stir-frying for another minute until fragrant.
  4. Drizzle with soy sauce, toss to combine, and serve immediately. Garnish with sesame seeds if desired.

Pro-Tip: Use toasted sesame oil for its deep, nutty flavor, and add it with the cooking oil at the beginning to infuse the sprouts. Freshly grated ginger provides a much better flavor than powdered.

Save this zesty Asian-inspired sprout recipe for a flavorful twist!

10. The Fresh Take: Shaved Brussels Sprout Salad with Lemon-Tahini Dressing

Yes, you can eat them raw! When shaved thinly, Brussels sprouts make a wonderfully crunchy and refreshing base for a salad, similar to cabbage in a slaw. A creamy lemon-tahini dressing makes this a healthy and satisfying option.

• Ingredients: For the Salad: 1 lb Brussels sprouts (shaved), 1/2 cup toasted nuts (pecans or walnuts), 1/4 cup dried cranberries. For the Dressing: 3 tbsp tahini, 3 tbsp fresh lemon juice, 1 tbsp maple syrup, 2-3 tbsp water, salt to taste.
• Instructions:
  1. In a small bowl, whisk together all dressing ingredients until smooth. Add water 1 tbsp at a time until you reach your desired consistency.
  2. In a large bowl, combine the raw shaved Brussels sprouts, toasted nuts, and dried cranberries.
  3. Pour the dressing over the salad and toss well to combine. Let it sit for 10 minutes before serving to allow the sprouts to soften slightly.

Pro-Tip: After tossing the salad, let it marinate for at least 10 minutes. The acid in the lemon juice will help to tenderize the raw sprouts, making them more pleasant to eat.

Pin this refreshing salad recipe for a healthy lunch idea!

11. The Cheesy Indulgence: Shaved Brussels Sprout Gratin

For the ultimate comfort food, look no further. This gratin features tender shaved sprouts baked in a rich, creamy sauce with nutty Gruyere cheese, all topped with a golden, bubbly crust of Parmesan. It’s decadent, delicious, and deeply satisfying.

• Ingredients: 1.5 lbs Brussels sprouts (shaved), 2 tbsp butter, 2 cloves garlic (minced), 1 cup heavy cream, 1/2 cup shredded Gruyere cheese, 1/4 cup grated Parmesan cheese, pinch of nutmeg, salt, pepper.
• Instructions:
  1. Preheat oven to 375°F (190°C). Butter a small baking dish.
  2. Sauté the shaved sprouts in butter for 5-7 minutes until slightly wilted. Add garlic and cook for 1 minute.
  3. Stir in heavy cream, Gruyere cheese, nutmeg, salt, and pepper. Bring to a simmer.
  4. Transfer the mixture to the prepared baking dish. Top with Parmesan cheese.
  5. Bake for 20-25 minutes, until bubbly and golden brown on top.

Pro-Tip: Using a nutty, flavorful cheese like Gruyere makes a huge difference in a gratin. It melts beautifully and has a more complex flavor than standard cheddar.

For the ultimate comfort food, pin this cheesy gratin recipe!

12. The Vegan Delight: Maple Dijon Roasted Sprouts with Pecans

This recipe proves that vegan food can be incredibly flavorful and sophisticated. The sweetness of maple syrup and the tangy bite of Dijon mustard create a delicious glaze, while toasted pecans add a welcome crunch.

• Ingredients: 1 lb Brussels sprouts (shaved), 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1/2 cup pecan halves, salt, pepper.
• Instructions:
  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, whisk together olive oil, maple syrup, and Dijon mustard.
  3. In a large bowl, toss the shaved sprouts and pecan halves with the maple-dijon mixture until well coated. Season with salt and pepper.
  4. Spread in a single layer on a baking sheet.
  5. Roast for 15-20 minutes, stirring once, until sprouts are crispy and pecans are toasted and fragrant.

Pro-Tip: Keep a close eye on the pecans, as they can burn faster than the sprouts due to the sugar in the maple syrup. Tossing halfway through is key to even cooking.

Pin this delicious vegan sprout recipe for your next meal!

13. The Umami Bomb: Sautéed Sprouts with Crispy Fried Shallots

This recipe is all about texture and deep, savory flavor. The intensely flavorful, crunchy fried shallots provide a perfect counterpoint to the tender-crisp sautéed sprouts, creating a dish with a huge umami punch.

• Ingredients: 1/2 cup neutral oil (like canola), 2 large shallots (thinly sliced), 1 lb Brussels sprouts (shaved), salt, pepper.
• Instructions:
  1. Heat oil in a skillet over medium heat. Add shallots and cook, stirring occasionally, for 8-10 minutes until golden brown and crispy. Remove shallots with a slotted spoon and drain on a paper towel. Reserve 2 tbsp of the shallot-infused oil.
  2. Heat the reserved oil in the skillet over medium-high heat.
  3. Add shaved sprouts, spread in a single layer, and cook undisturbed for 3-4 minutes until browned.
  4. Stir and cook for another 3-4 minutes until tender-crisp. Season with salt and pepper.
  5. Top with the crispy fried shallots before serving.

Pro-Tip: The key to crispy (not burnt) shallots is cooking them slowly over medium heat. Don’t rush this step. The leftover shallot-infused oil is packed with flavor and is perfect for sautéing the sprouts.

Craving crunch? Pin this crispy shallot and sprout recipe!

Key Takeaways: Your Quick Guide to Perfect Shaved Brussels Sprouts

Feeling inspired? To guarantee success every time, just remember these core principles for cooking perfect shaved Brussels sprouts.

• Shave for Success: Shaving or shredding creates more surface area for maximum crispiness and faster cooking. A food processor is quickest, but a sharp knife works great.
• High Heat is Your Friend: Whether roasting or sautéing, use high heat (400-425°F in the oven, medium-high on the stove) to promote browning and prevent steaming.
• Don’t Crowd the Pan: Spread sprouts in a single, even layer. Use two baking sheets if necessary. Overcrowding traps moisture and leads to soggy results.
• Fat is Flavor: Use enough oil to coat the sprouts. Cooking in rendered bacon or pancetta fat adds incredible depth.
• Finish with Flavor: Add delicate ingredients like fresh lemon juice, glazes, or fresh herbs at the end, off the heat, to preserve their bright flavors.

People Also Ask About Shaved Brussels Sprout Recipes

Can you saute shaved Brussels sprouts?

Yes, absolutely. Sautéing is one of the best and fastest ways to cook shaved Brussels sprouts. Use a large skillet over medium-high heat with enough oil to coat the pan. Spread the sprouts in a single layer and let them cook undisturbed for 3-4 minutes to get a deep, caramelized sear before stirring. They cook in about 7-10 minutes total.

What is one major side effect of eating Brussels sprouts?

For some people, a major side effect of eating Brussels sprouts is digestive discomfort, such as gas and bloating. This is because they belong to the cruciferous vegetable family and contain a type of carbohydrate called raffinose that can be difficult for the body to break down. Eating them in moderation can help minimize these effects.

Can you roast shaved Brussels sprouts?

Yes, roasting is an excellent method for making shaved Brussels sprouts extra crispy. Toss them with olive oil and seasonings, spread them in a single, even layer on a baking sheet, and roast at a high temperature, typically 400°F to 425°F (200-220°C). They cook much faster than whole sprouts, usually in about 15-20 minutes.

What are some good seasonings to put on Brussels sprouts?

Brussels sprouts pair well with a wide range of seasonings. Good options include garlic powder, onion powder, salt, and pepper for a simple base. For more flavor, try balsamic glaze, maple syrup, lemon juice, Parmesan cheese, red pepper flakes for heat, or smoky bacon. Toasted nuts and dried fruits also add great texture and flavor.

Final Thoughts

The simple act of shaving Brussels sprouts is truly transformative. It’s the one technique that turns a commonly disliked vegetable into a crispy, caramelized, and utterly craveable side dish. Whether you prefer them roasted to a deep brown, quickly sautéed with garlic and lemon, or baked into a cheesy gratin, these recipes prove that there’s a delicious way for everyone to enjoy them. Gone are the days of soggy, bitter sprouts; it’s time to embrace the crisp.

Which one of these recipes are you most excited to try first? Let me know in the comments below