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Shredded Brussels Sprouts with Fresh Herbs

Shredded Brussels Sprouts with Fresh Herbs


When Brussels sprouts appear in the farmers' markets in the fall they are usually sold on the stalk. This is great because there's usually less trimming required, and therefore less waste. The drawback is that the size of the sprouts decreases as you work your way up the stalk from the more mature ones near the base to the newest, nearer the tip. This makes it difficult to cook the sprouts uniformly.

Shredding the sprouts eliminates this problem, as well as making for a pleasant visual and textural variation on the usual presentation of Brussels sprouts. In some of my other sprouts recipes I add in richness, texture and flavor with nuts or bacon but this one is pretty much sprouts forward, with complementary onion, carrot, red pepper and fresh herbs to add depth to the flavor.

Shredded Brussels Sprouts with Fresh Herbs

This low fat, low carb dish makes a good side vegetable or, with the addition of some sliced tomatoes and a vinaigrette can be served at room temperature as a salad. May be prepared up to a day ahead and reheated, or served at room temperature.

Serves 6.

  • 1 lb Brussels sprouts, trimmed as necessary
  • 1 medium onion, peeled and sliced
  • 1 medium carrot, peeled and chopped
  • 1 sweet red pepper, seeded and sliced
  • 1/4 cup (packed tightly) mixed fresh herbs (suggested: oregano, rosemary, sage), minced
  • 1/4 teaspoon hot red pepper flakes
  • 1 tablespoon olive oil
  • 3/4 cup low sodium vegetable or chicken stock, or water
  • 4 cloves garlic, peeled and chopped
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

1. Cut the Brussels sprouts crosswise into thin slices, using a knife or a mandoline.

2. Place the oil in a heavy pot large enough to contain all the ingredients. Heat on high until the oil is very hot but not smoking.

3. Add the sprouts, onion, carrot, sliced red pepper, herbs and hot pepper flakes to the pot and toss for about 30 seconds, until the sprouts turn a brighter green.

4. Add the stock or water, lower heat to medium-high. Cover and allow to steam for 5 minutes.

5. Remove the pot from the heat. Add the garlic and vinegar to the pot. With tongs, toss the sprout mixture for a few seconds.

6. Let rest 5 minutes in the covered pot. 

7. Season to taste with salt and pepper.

Nutritional Estimate 6 Servings. Per serving: 63 Calories; 9 g Total Carbs; 3 g Dietary Fiber; 3 g Sugars; 2 g Fat; 0 mg Cholesterol; 217 mg Sodium; 2 g Protein. Weight Watchers: 1 point.


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Oh, I'm such a huge fan of shredded brussel sprouts. This recipe looks very tasty!

So healthy and delicious-looking!


You've got me suddenly starved for Brussels sprouts!

I adore Brussels sprouts but have never tried them shredded... definitely want to give it a go though!

I've been making this for awhile -- it's one of my favorite dishes and I love it to death. Over the last six months it's evolved in my kitchen. I wrote up a revised recipe on my weblog. Thank you for posting it in the first place! It's made Brussels sprouts one of my favorite vegetables.

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