Shredded Brussels Sprouts Recipe w/ Pistachios, Cranberries & Parmesan (2024)

FAQs

What is the best way to shred Brussels sprouts? ›

To shred Brussels sprouts in a food processor, select the “High” speed setting on your appliance. Place your Brussels sprouts in the feed tube. Use the food pusher to press the Brussels sprouts into the blade. Repeat this step until you have shredded all of the Brussels sprouts you need for your recipe.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

The easiest and best way I know is to roast at high temperature. Trim the woody ends off the sprouts, and if they're large, cut in half. Toss in a bowl with salt, pepper, olive oil. Spread out on a sheet pan and put in a 500°F oven for 20 minutes, reaching in with a spoon or spatula to turn them over at least once.

In a pot with 1 inch of water and a lid, a steamer, or a microwave, steam sprouts for 5 – 8 minutes, or until bright green. In a medium pan, melt coconut oil over medium heat. Add Brussels sprouts, salt and cook, stirring occasionally, for 5 – 10 minutes, or until outsides are a deep, rich brown.

Make/prepare ahead of time:

Shred the brussels sprouts up to two days ahead of time then store in a gallon Ziplock bag with all the air pressed out.

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

In my opinion, frying brussels sprouts creates the best flavor while roasting comes in a close second. If you prolong the cooking process and/or overcook these little cabbages, they will chemically transform into sulphuric mush. The goal is to caramelize the outside while maintaining a firm and nutty interior.

Roasted Brussels Sprouts Serving Suggestions

Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas. Find my favorite lemon Parmesan seasoning in the recipe below, or head to this post for more variations!

Why do brussel sprouts taste bad sometimes? ›

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

Side Effects of Brussels Sprouts:

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

If your food processor doesn't come with a grating attachment, never fear. You can still totally shred your brussels sprouts in it, they'll just look a little bit less fancy. To do it, first cut each sprout in half, then add them to your food processor, pulse one or two times, and that's it.

The easiest way to shred Brussels (besides buying them pre-shaved, of course) is in a food processor with a slicing or shredding attachment. But that doesn't mean you're out of luck if you don't have one. Want to be as hands-off as possible? Use a blender.

Because the base of each leaf connects to the core of the sprout, it's easiest to trim away the stem end just above the attachment points for the leaves you want to remove and discard. They'll often fall away on their own after that, or, if not, will be plucked off much more easily.