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Updated: January 28, 2022 / First Posted: January 28, 2022 Amy Palanjian 1 Comment

Try this quick shredded Brussels sprouts recipe for a simple side for dinner this week. It’s slightly sweet and pleasantly nutty, and your kids might (they might!) just surprise you by eating it up!

Sauteed Brussels Sprouts

We’ve been getting Brussels sprouts from a farmer friend lately, and I’ve been eating them myself because I assumed my kids wouldn’t like them. Then it dawned on me that if I figured out a way to balance out the bitterness, my kids might actually go for them—especially since they usually (most of the time!) like broccoli.

This recipe was my solution!

The lemon juice and zest in this recipe helps to tame the sometimes bitter flavor of the shredded Brussels sprouts. And the honey and Parmesan round out the flavors even more, making them surprisingly kid-friendly. (No guarantees of course!)

I know it might seem like cheating to put honey on veggies, but it’s really not—kids will eat more veggies if the veggies taste really good—and a little bit of flavoring goes a long way.

Plus, I figure that if it helps my kids learn to like new foods, I’m all for it.

The best part about this recipe? It’s ready in under 10 minutes so you can focus on making the rest of dinner. Using shredded Brussels sprouts ensures every bit gets nice and soft in the pan.

We like this with beef, chicken or fish. And I love them with fried eggs on top, too.

So good!

Ingredients You Need

For this quick veggie recipe, you’ll need:

• Unsalted butter or olive oil
• Brussels sprouts
• Roasted and salted sunflower seeds (or any other finely chopped nut or seed)
• Grated Parmesan cheese
• Fresh lemon
• Honey

TIP: Because the sprouts are shredded, this recipe cooks really fast, which is a big plus—especially during the week.

Step-by-Step Instructions

Here’s a look at the process involved in this simple Brussels sprouts recipe. Scroll down to the bottom of this post for the full info.

1. Grate Brussels sprouts in a food processor with a slicing disc until mostly even, or cut with a knife into thin pieces. You can also start with shredded Brussels sprouts from the store.
2. Warm the butter or oil in a medium skillet over medium heat.
3. Add the sprouts and stir often until softened. (Add a little water if they start to stick.)
4. Stir in the lemon juice, zest, and honey. Serve topped with the sunflower seeds and Parmesan cheese.

TIP: Purchased shredded Brussels sprouts makes this even simpler!

What’s the best way to shred Brussels Sprouts?

The easiest way to shred Brussels sprouts (other than buying them pre-shredded at the store!) is to use a food processor. Simply trim off the ends and any leaves that don’t look bright and green, and place into the food processor.

Pulse to shred and stop before you grind them up completely.

You want little shreds.  If you don’t have a food processor, you can slice them by hand or use a mandoline.

Best Tips for Success

• Try to slice the Brussels sprouts evenly so they cook evenly, or use pre-shredded ones from the produce section of your store.
• Add a little water to your pan if the sprouts start to stick.
• These are done when they are soft but still bright green.
• Remember to avoid honey for kids under age 1. You can also omit the seeds if needed.
• If your kids like them, try adding an egg on top for extra flavor!
• Dairy-free: Omit the Parmesan.
• You may also like Roasted Veggies, Easy Quinoa Salad, and How to Make Kids Salad.

Please share your feedback below if you try this recipe, as I’d love to hear how it went!

This recipe was first published November 2018.

Shredded Brussel Sprouts with Parmesan and Lemon

Amy Palanjian

Lemon and honey frees these sprouts from bitterness, making them more palatable for both kids and adults. Start with a small serving to see what the kids think!

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course side

Cuisine American

Servings 4

Calories 182 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 4 cups Brussels sprouts
• 2 tablespoons unsalted butter (or olive oil)
• 2 tablespoons fresh lemon juice
• 1 tablespoons fresh lemon zest (I use a fine microplane for zesting)
• 2 tablespoons honey
• 1/4 cup roasted unsalted sunflower seeds
• 2 tablespoons grated Parmesan cheese

Instructions 

• Grate Brussels sprouts in a food processor until mostly even, or cut with a knife into thin pieces.

• Warm the butter or oil in a medium skillet over medium heat. Add the sprouts and stir often for about 5-8 minutes or until softened. (Add a little water if they start to stick.)

• Stir in the lemon juice, zest, and honey. Serve topped with the sunflower seeds and Parmesan cheese.

Notes

• Try to slice the Brussels sprouts evenly so they cook evenly, or use pre-shredded ones from the produce section of your store.
• Add a little water to your pan if the sprouts start to stick.
• These are done when they are soft but still bright green.
• Remember to avoid honey for kids under age 1.
• Dairy-free: Omit the Parmesan.

 

Nutrition

Calories: 182kcalCarbohydrates: 19gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 123mgPotassium: 401mgFiber: 4gSugar: 11gVitamin A: 861IUVitamin C: 78mgCalcium: 75mgIron: 2mg

Keyword brussels sprouts, sauteed brussels sprouts

Filder Under:Dairy-Free, Dinner, Egg-Free, Gluten-Free, Nut-Free, Recipes, Vegan, Vegetables, Vegetarian