Name: Garlic Parmesan Sautéed Shaved Brussels Sprouts
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 pound Brussels sprouts (ends trimmed and thinly sliced (or 1 bag shredded Brussels sprouts) ); 2 tablespoons olive oil; 2 cloves garlic (minced); ½ cup finely chopped shallots; salt (to taste); ⅓ cup grated Parmesan cheese (plus extra for garnish.)

Servings servings

Prep Time10 mins

Cook Time10 mins

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5 from 3 votes

These Garlic Parmesan Sautéed Shaved Brussels Sprouts are an easy weeknight veggie side that is a delicious addition to any main dish. Made flavorful from shallots, garlic and a little Parmesan cheese, this shaved Brussels sprouts recipe is a quick to make in just about 10 minutes.

Two hands holding white oval dish containing cooked, shaved Brussels sprouts and grated cheese. Large gold serving utensil is in the dish; half-covered by the Brussels sprouts. Dish is on a white tablecloth. Glass with water, glass bowl, two extra plates and a gold fork are set slightly out of frame at the top.

Even though it has become more second-nature since starting my veggie-loading journey, adding veggie sides can sometimes still take the wind out of my cooking sails. Luckily, now that I have my veggie-loaded sides arsenal (think easy and delicious recipes such as my 10-Minute Sautéed Green Beans!), I am able to quickly pick from my tried-and-true favorites.

I know how easy it is for a side to become an afterthought. But a delicious veggie side can really make a meal memorable! Fortunately, this shaved Brussels sprouts recipe is easy enough to add to any meal at a moment’s notice! Although it only uses 5 other ingredients, these Brussels sprouts hold their own next to the heartiest of main dishes.

I realize some people may find Brussels sprouts intimidating as they are not on everyone’s regular rotation and many believe they taste bitter. Surprisingly, Brussels sprouts require very little prep and could not be easier to cook—and, you guessed it(!), taste delicious! This shaved Brussels sprouts recipe takes about 10 minutes start to finish if you use pre-shredded Brussels sprouts. This recipe comes together in one pan and without much fuss. Naturally gluten free and vegetarian, this shaved Brussels sprouts recipe can easily be dairy-free by omitting the cheese (or using a dairy-free cheese alternative). It is a dish that feels fancy in flavor, but is easy enough for even the newest of kitchen goers to tackle!

Never bought fresh Brussels sprouts before? Here’s something to keep in mind! When browsing the produce aisle, remember that Brussels sprouts are sold either on or off the stalk. Off the stalk, these cabbage-like veggies are most often found in either a bag or container (rather than loose). However, especially around the holidays, you may need to keep your eyes peeled for a giant stalk that looks a bit alien-like—with Brussels sprouts popping out all along the stalk. While it may look like a science project, never fear! All you need to do is pop those “mini cabbages” (as I like to call them!) off the stalk and trim as usual.

6 bowls of varying styles and sizes (glass, wood, ceramic) holding individual ingredients set on a white table. Small glass bowl container contains oil. Small wooden bowl contains minced garlic. Medium white bowl contains chopped red onion. White dish in the middle of the image with whole Brussels sprouts piled on top. Medium glass bowl with grated cheese. Small wooden bowl with salt. — Ingredients: garlic, olive oil, shallots, Brussels sprouts, salt, Parmesan cheese.

How to shave Brussels sprouts…with a knife or food processor

Cutting whole Brussels sprouts for this recipe can be very easy! And you have options depending on how small you want your veggies cut or what kitchen gear you have.

To shave whole Brussels sprouts with a knife

Step 1: Slice the clean Brussels sprouts in half lengthwise.

Step 2: Place the cut side of the Brussels sprouts down on the cutting board. Holding on to the stem end, use your knife to thinly slice the Brussels sprouts, starting at the top and moving towards the stem.

Step 3: Use your fingers to toss and separate the shreds a bit before adding to this recipe.

Two hands holding chef's knife cutting a Brussels sprout in half on a cutting board. Two white bowls set to the side of the image. One bowl has whole Brussels sprouts. The other bowl contains finely chopped Brussels sprouts. — Slice the clean Brussels sprouts in half lengthwise.

Two hands holding a chef's knife finely chopping half of a Brussels sprout on a cutting board. The remaining half of the Brussels sprout is set to the side on the cutting board. Two white bowls set to the side of the image. One bowl has whole Brussels sprouts. The other bowl contains finely chopped Brussels sprouts. — Slice the clean Brussels sprouts in half lengthwise.

How to shred Brussels sprouts with a food processor

This method for shredding Brussels sprouts is quick and easy! Here is how you do it.

Step 1: Wash, trim, and cut your Brussels sprouts in half.

Step 2: Place your “S” blade in your food processor. Place HALF of the raw and trimmed Brussels sprouts in the food processor.

Step 3: Pulse until finely chopped. Remove and add the second batch, pulsing again until finely chopped.

Red food processor on white counter filled with Brussels sprout halves. Bowl with kale set to the side slightly out of frame. Tea towel on the counter. — Place raw and trimmed Brussels sprouts in the food processor with the “S” blade.

Red food processor on white counter filled with finely chopped Brussels sprouts. Bowl with kale set to the side slightly out of frame. Tea towel on the counter. — Place raw and trimmed Brussels sprouts in the food processor with the “S” blade.

Suggested Adaptations

Use pre-shredded Brussels sprouts to save time. I often find these in the refrigerator section of the produce department.
Use butter instead of olive oil.
Sub the fresh garlic with garlic powder. About a 1/4 teaspoon should do, but garlic it up as much as you personally like.
Replace the shallots with onions.
Make these shaved Brussels sprouts dairy-free by omitting the Parmesan cheese or using a couple table spoons of nutritional yeast instead.

Le Creuset pan filled with finely chopped (shaved) Brussels sprouts. Wooden spoon in the shaved Brussels sprouts (as if stirring). — Heat the olive oil in a large pan over medium heat. Once hot, add the shaved Brussels sprouts and shallots.

Le Creuset pan filled with finely chopped (shaved) Brussels sprouts and minced garlic on top. Wooden spoon in the shaved Brussels sprouts (as if stirring). — Heat the olive oil in a large pan over medium heat. Once hot, add the shaved Brussels sprouts and shallots.

Can these shaved Brussels sprouts be made ahead of time?

These Garlic Parmesan Sautéed Shaved Brussels Sprouts are delicious fresh from the oven, but they also make great leftovers. They are delicious to make as part of meal prep and stand up well next to hearty main dishes like Instant Pot Garlic Herb Chicken and Instant Pot Mashed Cauliflower and Potatoes.

How To Store Leftovers

To store leftovers from this shaved Brussels sprouts recipe, allow them to cool completely after cooking, transfer them to a storage container, and store in the refrigerator for up to 4 days. You can warm them up to enjoy or eat them right out of the fridge.

Can I freeze these Brussels sprouts?

Yes! While I prefer Brussels sprouts straight from the oven or warmed up as leftovers, you can freeze for up to 3 to 6 months. To avoid getting mushy, I recommend putting these sprouts straight from the freezer to the oven without thawing first. While it is not likely for these veggies to clump together in the freezer, you may want to pre-freeze on a sheet pan. To do this, first spread out the sprouts in one even layer and make sure no sprouts are overlapping. Next, place in the freezer for a few hours until frozen solid. Then, transfer the sprouts to a sealable bag, label with the recipe name and date. Now you’re good to go the next time you want a quick side!

Le Creuset pan filled with finely chopped (shaved) Brussels sprouts and grated Parmesan cheese on top. Wooden spoon in the shaved Brussels sprouts (as if stirring). — Remove from heat and sprinkle Parmesan cheese over the Brussels sprouts.

Le Creuset pan filled with finely chopped (shaved) Brussels sprouts mixed together with minced garlic and grated Parmesan cheese. Wooden spoon in the shaved Brussels sprouts mixture (as if stirring). — Remove from heat and sprinkle Parmesan cheese over the Brussels sprouts.

Other Brussels sprouts recipes to try

Other flavorful veggie-sides to add to your table

Did you try this shaved Brussels sprouts recipe and now you’re hungry for more?

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White oval dish containing cooked, shaved Brussels sprouts and grated cheese. Large gold serving utensil is in the dish; half-covered by the Brussels sprouts. Dish is on a white tablecloth. Off-white linen napkin is set to the side at the bottom of the image. Two glasses with water, glass bowl filled with Parmesan cheese, two stacked dinner plates topped with a gold fork, and a single dinner plate with a gold fork set on top of a linen napkin are set slightly out of frame at the top. — Enjoy warm with extra cheese.

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5 from 3 votes