Shaved Brussel Sprouts Recipe (Crispy, Garlicky, and Ready in 20 Minutes)
If you’re looking for a fast, healthy, and seriously flavorful side dish, this Shaved Brussel Sprouts Recipe is about to become your new weeknight (and holiday!) favorite—crispy edges, tender centers, bright lemon, and plenty of Parmesan in every bite.
I’ve been cooking Brussels sprouts since the days when everyone boiled them to death (we survived, but barely). This version? Totally different story. Shaved brussel sprouts cook quickly, stay beautifully green, and soak up garlic, olive oil, and lemon like a dream. It’s a healthy brussel sprouts recipe that feels restaurant-fancy but is easy enough for a Tuesday after work.
Whether you serve this as a warm shaved brussel sprouts side dish, toss it into a fresh brussel sprouts salad, or top it with bacon for the carnivores at your table, this is one of those recipes that “accidentally” disappears before it hits leftovers territory.
Why You’ll Love This Shaved Brussel Sprouts Recipe
You know what? Once you start cooking shaved sprouts, the whole head-of-cabbage situation starts to feel a little old-fashioned. Here’s why this recipe earns a regular spot in my rotation:
- Quick cooking time: Shaved brussel sprouts sauté in just 6–8 minutes—perfect for busy nights.
- Healthy and low carb: A naturally low carb brussel sprouts dish that still feels comforting and satisfying.
- Big on flavor, small on effort: Garlic, lemon, and Parmesan bring bold flavor without a long ingredient list.
- Flexible side dish: Works as a warm skillet brussel sprouts dish, a roasted shaved brussel sprouts side, or a room-temp salad.
- Holiday ready: A gorgeous holiday brussel sprouts side that plays well with turkey, ham, or prime rib.
- Easy to customize: Add bacon, nuts, dried fruit, or cheese—this base recipe loves a remix.
- Great for meal prep: Makes fantastic leftovers and reheats well for lunch the next day.
- Vegetarian-friendly: Leave out the bacon and serve as a vegetarian brussel sprouts recipe that still feels hearty.
Ingredients
This Shaved Brussel Sprouts Recipe keeps things simple, but every ingredient earns its place. You probably have most of this in your kitchen already.
- 1 ½ pounds fresh Brussels sprouts
Washed, trimmed, and thinly sliced (or use pre-shredded Brussels sprouts if you’re short on time). - 3 tablespoons extra-virgin olive oil
Use a good, flavorful one—it really shines here. - 2 tablespoons unsalted butter
For richness and those slightly caramelized edges (you can use all olive oil to keep it dairy-free). - 3–4 cloves garlic, minced
Fresh garlic gives the best flavor for garlic shaved brussel sprouts. - ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a little kick)
- 1 tablespoon fresh lemon juice
From about ½ a lemon; adds brightness and makes this feel like a lemon shaved brussel sprouts dish. - 1 teaspoon lemon zest
Don’t skip this if you can help it—the zest adds big flavor. - ½ cup freshly grated Parmesan cheese
Freshly grated melts better and tastes sharper than the pre-shredded bags. - 2–3 slices thick-cut bacon, cooked and crumbled (optional)
For shaved brussel sprouts with bacon; you can also use turkey bacon. - 2 tablespoons toasted sliced almonds or chopped pecans (optional)
Adds crunch and makes this feel like a shaved brussels sprouts salad from a nice café.
Tips for choosing Brussels sprouts:
Look for small to medium sprouts that feel firm and tight, with bright green leaves. If they’re yellowing or very soft, they’re on their way out. Smaller sprouts tend to taste sweeter and less bitter.
Directions
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Prep the Brussels sprouts
Trim the root ends and peel off any yellow or damaged outer leaves. Using a sharp chef’s knife, slice each sprout thinly from top to bottom to create “shaved” pieces. You can also use the slicing blade on a food processor or a mandoline (just watch those fingers). Fluff them with your hands so they separate into shreds. -
Cook the bacon (if using)
In a large skillet (I love a 12-inch cast-iron for this crispy brussel sprouts recipe), cook the bacon over medium heat until it’s browned and crisp. Transfer to a paper towel–lined plate, leaving about 1 tablespoon of bacon fat in the pan. If you’re skipping bacon, just move ahead with oil and butter. -
Heat the pan with fats
To the same skillet, add the olive oil and butter. Warm over medium heat until the butter melts and gets foamy. You want the pan hot enough that the sprouts sizzle when they hit it, but not so hot that the garlic burns instantly. -
Sauté the garlic
Add the minced garlic and cook for about 30 seconds, stirring constantly, just until fragrant. If it starts browning fast, turn the heat down—garlic goes from perfect to bitter in a heartbeat. -
Add the shaved Brussels sprouts
Add the shredded brussel sprouts to the skillet and sprinkle with the salt, pepper, and red pepper flakes (if using). Toss well to coat everything in the garlicky oil-butter mixture. At first it will look like a lot, but shaved sprouts cook down quickly. -
Cook until tender-crisp and a little caramelized
Cook the sautéed shaved brussel sprouts for 6–8 minutes, stirring every minute or so. Let them sit undisturbed for 1–2 minutes at a time so they can develop those golden, crispy bits on the bottom. They’re done when they’re bright green, tender, and slightly browned in spots. -
Add lemon and Parmesan
Turn off the heat. Stir in the lemon juice, lemon zest, and Parmesan until the cheese melts a bit and coats the sprouts. Taste and adjust seasoning—add a pinch more salt, pepper, or lemon if needed. This is where you make it “yours.” -
Finish with bacon and nuts
Fold in the crumbled bacon and toasted nuts, if you’re using them. Transfer to a serving bowl and sprinkle a little extra Parmesan on top for a pretty finish. -
Serve warm (or at room temp)
This makes a delicious warm shaved brussel sprouts side dish, but it’s also tasty at room temperature as part of a buffet or potluck spread.
Servings & Timing
- Yield: About 4–6 servings as a side dish
- Prep Time: 10–15 minutes (less if you use pre-shredded Brussels sprouts)
- Cook Time: 10 minutes
- Total Time: 20–25 minutes
If you’re cooking for a holiday meal and juggling a turkey, rolls, and dessert, this recipe fits very nicely into that last 20-minute window before serving.
Variations
Once you’ve made this base Shaved Brussel Sprouts Recipe, it’s easy to play around with flavors:
- Shaved Brussels Sprouts Salad: Let the sprouts cool, then toss with dried cranberries, feta, and a simple lemon vinaigrette for a fresh brussel sprouts salad.
- Roasted Shaved Brussel Sprouts: Spread the shaved sprouts on a sheet pan, toss with oil, salt, and pepper, and roast at 425°F for 10–15 minutes for extra crispy edges.
- Maple Bacon Version: Add 1–2 tablespoons pure maple syrup with the lemon juice for a sweet-savory shaved brussel sprouts with bacon twist.
- Parmesan Crusted: Sprinkle an extra layer of Parmesan on top and broil for 1–2 minutes until the cheese gets golden and crispy.
- Vegan Version: Skip the butter, bacon, and Parmesan; use all olive oil and finish with toasted nuts and a sprinkle of nutritional yeast.
- Herb Lover’s Sprouts: Stir in fresh thyme, rosemary, or chopped parsley at the end for an herby skillet brussel sprouts dish.
Storage & Reheating
One of my favorite things about this recipe is how well it behaves the next day—some sides just don’t.
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Storage:
Let leftover shaved brussel sprouts cool completely. Store them in an airtight container in the fridge for up to 3–4 days. -
Reheating:
- Skillet (best texture): Reheat in a lightly oiled skillet over medium heat for 3–5 minutes, stirring occasionally, until warmed through and a little crispy again.
- Microwave (fastest): Warm in 30-second bursts, stirring between each; add a squeeze of fresh lemon to brighten the flavors.
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Freezing:
I don’t love freezing this once it’s fully cooked—the texture gets a bit soggy—but you can freeze raw shaved sprouts in a freezer bag for up to 2 months, then cook from frozen (they’ll just need a few extra minutes). -
Make-Ahead Tips:
- Shave the Brussels sprouts up to 2 days ahead and store them in a zip-top bag or container with a paper towel to catch extra moisture.
- Cook just before serving for the best texture, or cook earlier in the day and rewarm in a skillet with a splash of olive oil.
Notes from My Kitchen (and My 50-Year-Old Back)
- Pre-shredded sprouts are your friend. I’m not too proud to say that some nights I absolutely grab the bag of shredded Brussels sprouts from the grocery store. They’re perfect for an easy shaved brussel sprouts recipe when you’re tired or hosting.
- Cast-iron really does make them crispier. A heavy skillet holds heat well and gives you those browned, almost roasted edges. If you only have stainless steel, that’s fine—just preheat well and use enough oil.
- Don’t crowd the pan too much. If your skillet is small, cook the sprouts in two batches; overcrowding leads to steaming instead of caramelizing.
- Taste as you go. Brussels sprouts vary in bitterness and sweetness, so you may want more lemon or Parmesan than I do. Keep a spoon handy and adjust.
- Lemon and garlic fix almost everything. If your sprouts taste a little flat, a small squeeze of lemon and pinch of salt can make them sing again.
Honestly, this recipe came out of one of those “there’s a bag of Brussels sprouts in the fridge and I refuse to waste them” nights. Now my kids—who used to side-eye anything green—will actually ask for “the crispy shredded ones with cheese.” Progress.
FAQs
1. Can I make this Shaved Brussel Sprouts Recipe without a food processor?
Yes, absolutely. Just use a sharp chef’s knife and slice the Brussels sprouts thinly by hand; it takes a few extra minutes, but it’s very manageable.
2. How do I keep Brussels sprouts from getting mushy?
Don’t overcook them—pull them off the heat when they’re bright green and just tender, and avoid covering the pan, which traps steam.
3. Are shaved Brussels sprouts good for salads?
They’re wonderful raw or lightly cooked in salads; for a shaved brussels sprouts salad, toss them with a tangy dressing and let them sit for 10–15 minutes to soften slightly.
4. What protein goes well with this side dish?
It pairs beautifully with roasted chicken, salmon, pork tenderloin, or a holiday roast, and it’s also great tucked into grain bowls with chickpeas or tofu for a vegetarian meal.
5. Can I leave out the Parmesan cheese?
Yes—just season a bit more aggressively with salt, lemon, and maybe a drizzle of good balsamic vinegar for extra depth.
6. Is this recipe keto-friendly or low carb?
Yes, this is a naturally low carb brussel sprouts dish, especially if you keep the bacon and cheese and skip any sweet additions like maple syrup.
7. Can I use frozen Brussels sprouts?
Frozen whole sprouts don’t shave well and can turn soggy; if that’s all you have, I recommend roasting them halved instead, and saving this shaved version for fresh sprouts.
8. How can I make these sprouts extra crispy?
Cook them in a hot cast-iron skillet with a bit more oil, don’t stir too often, and spread them out so they have direct contact with the pan—think more sear, less steam.
Conclusion
This Shaved Brussel Sprouts Recipe checks all my boxes: fast, flavorful, healthy-ish, and flexible enough for both weeknights and special occasions. With garlic, lemon, and Parmesan, it turns a humble vegetable into a skillet brussel sprouts dish that people actually get excited about.
Give it a try this week, or add it to your holiday brussel sprouts side lineup, and let me know how it goes—leave a comment with your twist (bacon? nuts? extra cheese?) or peek around for more easy veggie sides to round out your table.
Shaved Brussel Sprouts (Crispy, Garlicky, and Ready in 20 Minutes)
Ingredients
- 1 1/2 pounds Brussels sprouts fresh; washed, trimmed, and thinly sliced (or use pre-shredded)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter or use additional olive oil to keep dairy-free
- 3-4 cloves garlic minced
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 tablespoon lemon juice fresh; from about 1/2 lemon
- 1 teaspoon lemon zest freshly grated
- 1/2 cup Parmesan cheese freshly grated
- 2-3 slices thick-cut bacon cooked and crumbled; optional; turkey bacon also works
- 2 tablespoons sliced almonds or chopped pecans toasted; optional, for crunch
Instructions
- Trim the root ends from the Brussels sprouts and peel off any yellow or damaged outer leaves. Using a sharp chef’s knife, slice each sprout thinly from top to bottom to create shaved pieces. Alternatively, use the slicing blade of a food processor or a mandoline. Fluff the sliced sprouts with your hands to separate them into shreds.
- In a large skillet (a 12-inch cast-iron skillet works well), cook the bacon over medium heat until browned and crisp. Transfer the bacon to a paper towel–lined plate and leave about 1 tablespoon of bacon fat in the pan. If not using bacon, skip this step and proceed with the oil and butter.
- To the same skillet, add the olive oil and butter. Warm over medium heat until the butter is melted and foamy. The pan should be hot enough that the sprouts will sizzle when added, but not so hot that the garlic will burn immediately.
- Add the minced garlic to the skillet and cook, stirring constantly, for about 30 seconds, just until fragrant. If the garlic starts to brown quickly, reduce the heat to prevent burning.
- Add the shaved Brussels sprouts to the skillet. Sprinkle with kosher salt, black pepper, and red pepper flakes (if using). Toss well to coat the sprouts in the garlicky oil-butter mixture. The pan will look full at first, but the sprouts will cook down.
- Cook the sprouts for 6–8 minutes over medium heat, stirring every minute or so. Let them sit undisturbed for 1–2 minutes at a time to develop golden, crispy bits on the bottom. They are done when bright green, tender, and lightly browned in spots.
- Turn off the heat. Stir in the lemon juice, lemon zest, and Parmesan until the cheese melts slightly and coats the sprouts. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
- Fold in the crumbled bacon and toasted nuts, if using. Transfer the Brussels sprouts to a serving bowl and, if desired, sprinkle with a little extra Parmesan for serving.
- Serve warm as a side dish, or enjoy at room temperature as part of a buffet or potluck spread.
Notes
Reheating (best): Reheat in a lightly oiled skillet over medium heat for 3–5 minutes, stirring occasionally, until warmed through and slightly crispy.
Reheating (fastest): Microwave in 30-second bursts, stirring between each, and finish with a squeeze of fresh lemon.
Freezing: Finished dish does not freeze well, but raw shaved Brussels sprouts can be frozen in a freezer bag for up to 2 months and cooked from frozen.
Make-ahead: Shave Brussels sprouts up to 2 days ahead and store in a container or zip-top bag with a paper towel. Cook just before serving for best texture.
Variations: Turn into a salad with dried cranberries, feta, and lemon vinaigrette; roast on a sheet pan at 425°F for 10–15 minutes for extra crispiness; make a maple bacon version with 1–2 tablespoons maple syrup added with the lemon; broil with extra Parmesan for a crust; make it vegan by omitting butter, bacon, and Parmesan and using olive oil, nuts, and nutritional yeast; or stir in fresh herbs like thyme, rosemary, or parsley at the end.
