I shred the sprouts and they cook fast in a warm skillet. The edges go golden and the centers stay tender. You get a little crunch and a little melt. It is a simple move that makes dinner feel sorted. This fits brussel sprout recipes that we reach for on busy nights. It reads like a shredded brussels sprouts recipe and it tastes like comfort. I keep it in my stack of shredded brussel sprout recipes because the steps stay easy. It checks the box for easy brussel sprout recipes and healthy brussel sprout recipes. You can bake a tray if you want to play with baked brussel sprout recipes. You can swap the cheese and keep it plant based for vegan brussel sprout recipes. I use butter and a bit of bacon fat for rich flavor. Parmesan lands at the end and ties everything together. A drizzle of balsamic adds sweet depth. We pile it next to chicken or salmon. Leftovers warm well in the pan. Simple food. Clean taste. Happy table.
Table of Contents
- 1 Key Takeaways
- 2 Easy Shredded Brussels Sprouts with Parmesan and Balsamic Recipe
- 3 Ingredients for Shredded Brussels Sprouts with Parmesan and Balsamic
- 4 How to Make Shredded Brussels Sprouts with Parmesan and Balsamic
- 5 Tips for Making Shredded Brussels Sprouts with Parmesan and Balsamic
- 6 Making Shredded Brussels Sprouts with Parmesan and Balsamic Ahead of Time
- 7 Storing Leftover Shredded Brussels Sprouts with Parmesan and Balsamic
- 8 Try these Side Dish recipes next
- 9 Shredded Brussels Sprouts with Parmesan and Balsamic
- 10 Nutrition
1 Key Takeaways
I am Elena from Elena Cooks and I love quick green sides that taste bright and cozy at once. This pan of shredded sprouts hits that mark. It cooks fast. It brings gentle crunch. It brings soft melt from cheese. It rests well next to fish chicken or steak. It plays nice with eggs for brunch too.
We keep the cut thin so heat moves fast. We use a wide pan so steam slips out. We add parmesan for depth and a light balsamic drizzle for a sweet edge. The method stays calm and lean which suits busy nights.
People who browse brussel sprout recipes often want speed and clean flavor. This dish gives both. It works for a weekday rush. It works for a holiday plate. It keeps texture in a friendly way that makes a second spoonful feel natural.
2 Easy Shredded Brussels Sprouts with Parmesan and Balsamic Recipe
When I search brussel sprout recipes I want steps I can trust. I want a short list that respects time. I shred the sprouts so they soften fast. I heat the pan so edges toast. I toss with cheese so the mix clings and turns glossy. The flavor feels bigger than the work. In this first pass I will say the main phrase again brussel sprout recipes live here.
My family asked for this on a rainy Monday and the kitchen smelled like a tiny cafe. Steam rose. The balsamic glowed. We ate from warm bowls. I called it comfort without heaviness. I tucked this into my list of easy brussel sprout recipes for nights when energy feels low yet we still want something real.
If you keep a file of healthy brussel sprout recipes this one fits. You can hold the cheese and keep a plant based plate which helps when guests ask for vegan brussel sprout recipes. You can slide the pan into the oven to echo baked brussel sprout recipes as the top browns and the room fills with toasty notes.
3 Ingredients for Shredded Brussels Sprouts with Parmesan and Balsamic
Brussels sprouts I use fresh tight heads with bright leaves. I trim the ends and pull any tired leaves. I shred the rest so the pieces cook in minutes and keep a tender snap that makes each bite lively.
Parmesan A handful of grated cheese melts into the warm sprouts and makes a light sauce. The nutty note pairs with the sweet splash of balsamic. If dairy is off the table try a savory crumble that echoes the same depth.
Butter or olive oil Fat helps color the edges and carry flavor. I reach for butter when I want a round taste. I choose olive oil when I want a cleaner line. Either choice keeps the pan smooth and the sprouts glossy.
Garlic One small clove gives a warm lift. I mince it fine so it softens fast and never turns bitter. The scent rises and tells everyone that dinner moves in the right direction.
Red pepper flakes A pinch adds a quiet spark. It wakes the greens without turning the plate into a dare. Kids at my table handle it well. If you want no heat use black pepper for a rounder push.
Balsamic reduction A light drizzle brings sweet depth and a glossy finish. It ties the salty cheese and the toasty leaves. It makes the bowl look dressed for company with almost no work.
Kosher salt I season in small passes. I taste. I aim for balance. Sprouts need a bit of salt to shine. Stop when each forkful tastes bright and clean.
4 How to Make Shredded Brussels Sprouts with Parmesan and Balsamic
Step 1 Trim the ends from the sprouts then rinse and dry well. Dry leaves take on color in the pan. Wet leaves steam and go soft. I pat with a towel and let them sit for a minute.
Step 2 Shred the sprouts with a food processor or slice thin with a sharp knife. Keep the shreds short so they turn tender fast and stay easy to fork.
Step 3 Warm a wide skillet over medium heat. Add butter or olive oil. When it looks glossy add garlic and stir for a brief moment so the scent rises.
Step 4 Add the shredded sprouts with a pinch of salt and red pepper flakes. Toss with tongs so oil reaches each strand. Spread the mix so it sits in one layer.
Step 5 Cook for eight to ten minutes and stir now and then. You want color on the edges and a tender center. Taste a strand and adjust the salt if needed.
Step 6 Take the pan off the heat. Fold in the parmesan so it melts and clings. Drizzle a small line of balsamic. Toss once more and serve warm.
5 Tips for Making Shredded Brussels Sprouts with Parmesan and Balsamic
Use a wide pan so steam can escape. Crowding traps moisture and dulls the color. A roomy surface gives you those golden bits that make the dish sing. Fans of shredded brussel sprout recipes know this move by heart.
Keep the cut even. Thin shreds cook at the same pace and stay tender from edge to center. If a few pieces look too big chop them once more. Small work up front saves time at the stove.
Finish with taste. Salt in small shakes. Add more cheese if you want a richer pull. For people who search shredded brussels sprouts recipe a lemon squeeze at the end brings zing that many love.
6 Making Shredded Brussels Sprouts with Parmesan and Balsamic Ahead of Time
I shred the sprouts in the morning and keep them in a sealed box lined with a dry towel. At dinner they drop right into a hot pan. Prep in advance keeps the meal calm when life feels busy.
You can par cook the sprouts for five minutes and chill them flat on a tray. At service return them to the skillet with butter and finish with cheese and balsamic. The texture stays lively and the color holds.
For hosts who plan big meals this step plan fits brussel sprout recipes that need to share stove space. The dish warms fast and lands on the table on time with no stress.
7 Storing Leftover Shredded Brussels Sprouts with Parmesan and Balsamic
Leftovers rest well for three days in a tight container. I reheat in a skillet over gentle heat. A small splash of water wakes the steam and softens the strands. Then I add a bit more cheese for fresh pull.
Cold leftovers play well with lunch bowls. Add grains cherry tomatoes and a soft egg. The mix tastes bright and saves a mid day run for takeout.
If you like baked brussel sprout recipes spread the chilled sprouts on a pan and warm in the oven until the edges toast again. Finish with a drop of balsamic and a twist of pepper.
8 Try these Side Dish recipes next
9 Shredded Brussels Sprouts with Parmesan and Balsamic
Brussel Sprout Recipes Shredded Skillet with Parmesan and Balsamic
Ingredients
- 1 1/2 pounds Brussels sprouts shredded
- 1 cup grated parmesan cheese
- 2 tablespoons bacon grease
- 2 tablespoons butter
- 1/2 teaspoon garlic salt
- 1/4 teaspoon red pepper flakes
- Drizzle of balsamic reduction optional
Instructions
- Trim the ends from the sprouts and rinse.
- Shred the sprouts in a food processor or slice them thin with a sharp knife.
- Warm a large skillet over medium heat then add butter and bacon grease.
- When the fat melts add the sprouts garlic salt and red pepper flakes then toss to coat.
- Cook 8 to 10 minutes stirring now and then until the edges take on color and the centers turn tender.
- Take the pan off the heat and fold in the parmesan until it melts through.
- Finish with a light drizzle of balsamic reduction then taste and adjust salt.
10 Nutrition
One serving brings a light mix of fiber and protein with a modest calorie count. The cheese adds calcium. The sprouts bring vitamin C and folate. The balance feels kind on weeknights when we want food that supports steady energy.
For a leaner plate skip butter and use olive oil. For a plant based plate use a dairy free sprinkle in place of parmesan. Taste as you go and stop when the bowl feels bright and full of life.
If you track macros keep a note that the fat reads higher from the oil and cheese yet the carbs stay low. Many readers who follow recipes for brussels sprouts like this find that detail helpful.
Leave a Comment