Learn how to shred Brussels sprouts with three simple, tested methods: a knife, a mandolin, or a food processor. Shredded Brussels sprouts are ideal for salads, quick sautés, and easy side dishes.
Table of contents
- How to prep the Brussels sprouts
- How to shred with a knife
- How to shred with a mandolin
- How to shred with a food processor
- The best way to shave Brussels sprouts
- Tips and tricks
- Ways to use them
- More kitchen tutorials
Brussels sprouts are versatile and flavorful. Shredded (also called shaved) Brussels sprouts are delicious raw in a salad, quickly sautéed with olive oil or butter, or mixed into casseroles and grain bowls.
Pre-shredded sprouts are available in many stores, but shredding them at home is economical and easy. You can use a sharp knife, a mandolin, or a food processor with a slicer disc. Read on for clear, safe methods to shred Brussels sprouts quickly and evenly.
How to prep the Brussels sprouts
Before shredding, trim the tough stem end of each sprout with a sharp knife and remove any dry or damaged outer leaves by hand. Discard the stems and loose leaves. Prepping this way ensures even, clean shreds and removes any bitter or tough bits.
How to shred with a knife
- Cut each Brussels sprout in half lengthwise from root to tip.
- Lay the flat side down and, starting near the top, slice thinly toward the root to create shreds.
- Separate the shreds with your fingers; they’re ready to use in salads, sautés, or recipes.
How to shred with a mandolin
A mandolin yields uniform, thin shreds quickly. Because Brussels sprouts are small, use the safety guard and work carefully to avoid cuts. If you don’t have a mandolin, the knife method is safer and just as effective.
- Trim stems and remove outer leaves.
- Keep sprouts whole or cut them in half. Place each sprout on the mandolin set to the thinnest slicer setting.
- Slide the sprout down the blade using the guard. Repeat until all are shredded.
How to shred with a food processor
The fastest method for large quantities is a food processor with a slicer disc or a stand mixer grater attachment with a slicer blade. This gives quick, even shreds and is ideal when prepping many sprouts.
- Trim stems and remove loose leaves. Add whole sprouts to the feeder tube or attachment.
- Attach the slicer blade or disc and run the appliance on high until the sprouts are evenly shredded.
The best way to shave Brussels sprouts
- Food processor or grater attachment – fastest and most consistent for large batches.
- Knife – precise, safe, and requires no special equipment; ideal for most home cooks.
- Mandolin – quick and even but requires care and the use of a guard.
A box grater is not recommended: it can produce uneven, mushy results and is harder to control.
Tips and tricks
- Always use a sharp knife. Dull blades slip and make slicing harder and less safe.
- One pound of Brussels sprouts yields about 8 cups of shredded sprouts.
- Roast shredded sprouts at 400°F for 20–25 minutes or sauté on the stove for 10–12 minutes. Finish with lemon juice or balsamic vinegar for brightness.
- With a knife you can easily control shred thickness — adjust to suit salads, sautés, or casseroles.
- Chilling sprouts before shredding can make them easier to handle.
- Store shredded sprouts in an airtight container in the refrigerator for up to 2 days.
- If you’ve shredded too many, blanch them quickly and freeze in an airtight container or vacuum bag for longer storage.
Ways to use them
Shredded Brussels sprouts are versatile. Use them raw in salads, sauté them as a side dish, or fold into casseroles and pasta. For recipes calling for whole or halved sprouts, shorten the cook time when using shredded sprouts.
- Sauteed Shredded Brussels Sprouts (recipe idea)
- Brussels Sprout Salad with Dijon dressing
- Honey Fig and Bacon Brussels Sprouts Pizza
- Maple Bacon Brussels Sprouts
- Stuffed Acorn Squash with Cranberries and Brussels Sprouts
- Crispy Asian Brussels Sprouts Bowl
- Sauté with caramelized onions
- Spaghetti with Brussels Sprouts (pasta pairing)
More kitchen tutorials
Other quick how-to guides you might find helpful:
- How To Cut A Pomegranate
- How To Cook Bacon In The Oven
- Three Ways To Cook Sweet Potatoes
- How To Cook Spaghetti Squash
- How To Cook Acorn Squash
Shredded Brussels Sprouts
8 cups shredded Brussels sprouts
Ingredients
- 1 pound Brussels sprouts
Instructions
Knife
- Trim the tough end off each sprout and peel away any loose outer layers.
- Cut each sprout in half lengthwise.
- Thinly slice from top to root to create shreds.
- Separate the shreds and use immediately.
Mandolin
- Trim and clean the sprouts.
- Cut them in half or keep whole and slide each sprout on the thinnest setting using the safety guard.
- Repeat until all sprouts are shredded.
Food processor
- Trim sprouts, then add whole to the feeder tube or attachment.
- Attach the slicer disk or blade and run on high until shredded.
Notes
- Shredded Brussels sprouts keep up to 2 days in an airtight container in the fridge.
- To freeze, blanch briefly, cool, then freeze in airtight containers or vacuum bags.
- One pound yields approximately 8 cups shredded.
- Roast at 400°F for 20–25 minutes or sauté for 10–12 minutes.
Nutrition Facts (per serving)
Calories: 24 kcal
Carbohydrates: 5 g | Protein: 2 g | Fat: 0.2 g
Sodium: 14 mg | Potassium: 221 mg | Fiber: 2 g | Sugar: 1 g
Vitamin A: 428 mg | Vitamin C: 48 mg | Calcium: 24 mg | Iron: 1 mg