Shredded Brussels Sprouts Slaw with Lemon Vinaigrette

Making sautéed balsamic Shredded Brussel Sprouts on the stovetop takes about 15 minutes and delivers a tender, caramelized side dish everyone will enjoy. This recipe is naturally gluten-free and vegan, simple enough for busy weeknights and elegant enough for holiday gatherings.

Shredding Brussels sprouts at home transforms them into a versatile ingredient perfect for salads, sides, or quick skillet dishes. Once shredded, the sprouts cook quickly and develop a wonderful caramelized texture when sautéed properly. For this version, a finish of balsamic vinegar and maple syrup gives a balanced sweet-tangy glaze that tames any bitterness and highlights the sprouts’ natural flavor. You can also swap the finishing flavors—lemon and parmesan, honey-mustard, or even bacon and onions make excellent alternatives.

Key technique: start with a hot skillet and a small amount of oil. Add the shredded sprouts to the pan and allow them to cook undisturbed for six minutes so the bottom layer can brown and crisp. This hands-off caramelization is what gives the dish its best texture and flavor.

Ingredients

• Olive oil – or avocado, canola, or sunflower oil. Choose an oil with a high smoke point to sauté over medium-high heat.
• 1 pound shredded Brussels sprouts – shred at home with a sharp knife, mandoline, or food processor for best value and texture.
• 1 shallot, thinly sliced – or substitute a sweet onion if preferred.
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup

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Instructions

1. Heat the oil: Add 1 tablespoon of olive oil to a large cast-iron or heavy skillet and warm over medium-high heat until hot but not smoking.
2. Add sprouts and shallot: Add the shredded Brussels sprouts and sliced shallot to the hot oil, then season with salt and black pepper.
3. Caramelize, undisturbed: Cook the sprouts untouched for 6 minutes. This creates a crispy, caramelized bottom layer—resist the urge to stir.
4. Add garlic and continue cooking: Stir in the minced garlic and cook for an additional 4 minutes, stirring occasionally so the garlic doesn’t burn.
5. Finish off the heat: Remove the skillet from the heat and stir in the balsamic vinegar and maple syrup until the sprouts are evenly coated and glossy.
6. Serve: Transfer to a serving dish and serve immediately while hot.

Substitutions and variations

These shredded sprouts are a flexible base—try one of the following finishes to change the flavor profile.

• Lemon & parmesan: Stir in 1–2 tablespoons fresh lemon juice and 1/4 cup freshly grated Parmesan for bright, savory notes.
• Lemon pepper: Replace black pepper with 1 teaspoon lemon pepper and finish with 1 tablespoon fresh lemon juice.
• Bacon & maple: Cook 1/4 cup diced bacon first, drain, then cook the sprouts in the bacon grease and finish with 1/4 cup maple syrup. Stir cooked bacon back in for extra savory depth.
• Buffalo & blue cheese: Toss hot sprouts with 1/4 cup buffalo sauce and top with 1/4 cup crumbled blue cheese for a spicy, tangy side.
• Sweet sesame: Toss with a sweet-salty sesame sauce for an Asian-inspired twist; add toasted sesame seeds to finish.
• Nuts and berries: Add 1/4 cup toasted nuts (walnuts, pecans, pistachios, or almonds) and 1/4 cup dried cranberries with the maple syrup for a fall-flavored side.
• Honey mustard: Stir in 2 tablespoons Dijon mustard and 2 tablespoons honey (or maple syrup) for a sweet-and-tangy glaze.

Tips and tricks

• Prep ahead: Shred Brussels sprouts up to 2 days in advance and store them chilled to save time on busy nights.
• Storage: Leftovers keep in the fridge for up to 5 days. Reheat in a skillet over medium-high heat for 3–5 minutes or microwave for about 2 minutes.
• Scaling: This recipe serves about 4 as a side. To serve more, multiply ingredient amounts accordingly (double for 8, triple for 12).
• Best skillet: A cast-iron skillet produces the most even heat and best caramelization, but any heavy-bottomed skillet will work.

Tools for this recipe

• Sharp knife, mandoline, or food processor to shred the sprouts.
• Large cast-iron or heavy skillet for even heat and good caramelization.
• Wooden spoon or spatula for stirring and scraping up browned bits.

More brussels sprout recipes

• Maple Bacon Brussels
• Stuffed Acorn Squash with Cranberries & Brussels Sprouts
• Brussels Sprout Salad with Dijon Dressing
• Brussels Sprout Casserole with Mushrooms
• Grilled Brussels Sprouts