18 Creative Shaved Brussel Sprout Recipes for Every Occasion

Perfectly shaved Brussels sprouts are the unsung heroes of the kitchen, transforming from humble veggies into star ingredients with just a little creativity. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal flavors, or craving some comfort food with a twist, our roundup of 18 creative recipes has something for every occasion. Dive in and discover how these tiny greens can make a big impact on your meals!

Shaved Brussel Sprout Salad with Lemon Vinaigrette

Luminous in its simplicity yet profound in flavor, this shaved Brussels sprout salad, dressed in a vibrant lemon vinaigrette, offers a refreshing crunch and a zesty kick, perfect for elevating any meal from ordinary to extraordinary.

Ingredients

• For the salad:
  • 1 lb Brussels sprouts, trimmed and shaved
  • 1/2 cup thinly sliced almonds, toasted
  • 1/2 cup grated Parmesan cheese
• For the lemon vinaigrette:
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shaved Brussels sprouts, toasted almonds, and grated Parmesan cheese.
2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking continuously.
3. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Serve the salad chilled or at room temperature. Tip: For an added crunch, sprinkle additional toasted almonds on top before serving.

Harmoniously blending the earthy tones of Brussels sprouts with the bright acidity of lemon, this salad presents a delightful contrast in textures and flavors. Consider serving it alongside grilled chicken or as a standalone dish garnished with extra Parmesan for a more indulgent experience.

Roasted Shaved Brussel Sprouts with Parmesan

Few dishes can transform the humble Brussel sprout into a show-stopping side quite like this Roasted Shaved Brussel Sprouts with Parmesan. With its golden edges and nutty, cheesy flavor, it’s a testament to the magic of simple ingredients meeting high heat.

Ingredients

• For the Brussel Sprouts:
  • 1 lb Brussel sprouts, trimmed and shaved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Parmesan:
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly heated for roasting.
2. In a large bowl, toss the shaved Brussel sprouts with olive oil, salt, and black pepper until evenly coated. Tip: Shaving the Brussel sprouts thinly ensures they roast evenly and become delightfully crispy.
3. Spread the Brussel sprouts in a single layer on a baking sheet. Avoid overcrowding to promote even roasting.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the edges are golden and crispy. Tip: Keep an eye on them after the 15-minute mark to prevent burning.
5. Remove from the oven and immediately sprinkle with grated Parmesan cheese. The residual heat will melt the cheese slightly, creating a deliciously savory coating. Tip: For an extra flavor boost, try using freshly grated Parmesan instead of pre-packaged.

Silky strands of Brussel sprouts, now caramelized and tender, are elevated by the salty sharpness of Parmesan, creating a dish that’s as visually appealing as it is flavorful. Serve it alongside a juicy roast chicken or fold it into a warm grain bowl for a satisfying meal.

Shaved Brussel Sprout and Apple Slaw

Fresh and vibrant, this Shaved Brussel Sprout and Apple Slaw is a delightful twist on the classic, offering a crisp texture and a harmonious balance of sweet and tangy flavors. Perfect for those seeking a light yet satisfying side, it’s a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• For the slaw:
  • 1 lb Brussel sprouts, trimmed and shaved
  • 1 large apple, julienned
  • 1/4 cup sliced almonds, toasted
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the shaved Brussel sprouts and julienned apple.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified. Season with salt and pepper to taste.
3. Pour the dressing over the Brussel sprout and apple mixture, tossing gently to coat evenly.
4. Let the slaw sit for at least 10 minutes to allow the flavors to meld and the Brussel sprouts to soften slightly.
5. Before serving, sprinkle the toasted sliced almonds over the top for added crunch.

Kaleidoscopic in its appeal, this slaw boasts a crisp texture from the Brussel sprouts and apple, while the dressing adds a sweet and tangy depth. Serve it alongside grilled meats or as a refreshing topping for fish tacos to elevate your meal with minimal effort.

Creamy Shaved Brussel Sprout Soup

Nothing warms the soul quite like a bowl of creamy shaved Brussels sprout soup, a dish that masterfully balances the earthy depth of Brussels sprouts with the luxurious texture of a velvety puree. Perfect for those crisp evenings when comfort is served in a bowl, this recipe transforms humble ingredients into an elegant culinary experience.

Ingredients

• For the soup base:
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb Brussels sprouts, shaved
  • 4 cups chicken or vegetable stock
  • 1 cup heavy cream
  • Salt and pepper to taste
• For garnish:
  • 1/4 cup toasted almond slices
  • 1/4 cup grated Parmesan cheese

Instructions

1. In a large pot over medium heat, melt the butter until foamy, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Tip: Stir frequently to prevent the garlic from burning, which can introduce a bitter flavor.
4. Incorporate the shaved Brussels sprouts into the pot, stirring to coat them in the butter and onion mixture, and cook for 3 minutes until slightly softened.
5. Pour in the chicken or vegetable stock, bringing the mixture to a boil before reducing the heat to a simmer. Let it cook for 15 minutes, allowing the flavors to meld.
6. Tip: For an extra smooth texture, use an immersion blender to puree the soup directly in the pot until completely smooth.
7. Stir in the heavy cream, then season with salt and pepper to taste. Simmer for an additional 5 minutes to thicken slightly.
8. Tip: Toasting the almond slices before garnishing enhances their nutty flavor and adds a delightful crunch.
9. Ladle the soup into bowls, garnishing each with toasted almond slices and a sprinkle of grated Parmesan cheese.

Unveil the soup’s creamy texture and rich, earthy flavors with each spoonful, or elevate the dish by serving it alongside a crusty artisan bread for dipping. The toasted almonds and Parmesan add a perfect contrast in texture and a burst of umami, making every bite a harmonious blend of comfort and sophistication.

Shaved Brussel Sprout and Bacon Stir-Fry

Often overlooked in the vegetable aisle, Brussels sprouts transform into a dish of unexpected elegance when shaved and sautéed with crispy bacon, creating a harmonious balance of flavors and textures.

Ingredients

• For the stir-fry:
  • 1 lb Brussels sprouts, shaved
  • 4 slices thick-cut bacon, diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the garnish:
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon zest

Instructions

1. Heat a large skillet over medium heat and add the diced bacon. Cook until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate to drain.
2. In the same skillet, add olive oil and heat over medium-high heat. Add the shaved Brussels sprouts, salt, and pepper. Stir-fry for 4-5 minutes until the sprouts are tender but still vibrant green.
3. Return the crispy bacon to the skillet and toss to combine with the Brussels sprouts. Cook for an additional 1-2 minutes to allow the flavors to meld.
4. Remove from heat and sprinkle with grated Parmesan cheese and lemon zest before serving.

With its crisp-tender texture and a savory-sweet flavor profile, this dish pairs beautifully with a poached egg on top for a hearty breakfast or alongside grilled chicken for a satisfying dinner.

Shaved Brussel Sprout and Quinoa Bowl

Luminous in its simplicity yet profound in flavor, the Shaved Brussel Sprout and Quinoa Bowl marries the earthy crunch of fresh sprouts with the nutty wholesomeness of quinoa, creating a dish that’s as nourishing as it is delightful.

Ingredients

• For the bowl:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 lb Brussel sprouts, shaved
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the shaved Brussel sprouts and 1/2 tsp salt, sautéing for 5-7 minutes until they are bright green and slightly crispy.
4. In a small bowl, whisk together 2 tbsp olive oil, lemon juice, honey, 1/2 tsp salt, and black pepper to create the dressing.
5. Fluff the cooked quinoa with a fork and divide it between two bowls. Top with the sautéed Brussel sprouts.
6. Drizzle the dressing over each bowl, tossing lightly to combine if desired.

Yielded is a bowl that boasts a delightful contrast between the warm, fluffy quinoa and the crisp, vibrant Brussel sprouts, all brought together by a dressing that’s both zesty and sweet. For an extra touch of elegance, garnish with a sprinkle of toasted almonds or a few shavings of Parmesan cheese.

Garlic Butter Shaved Brussel Sprouts

Lusciously tender and bursting with flavor, this Garlic Butter Shaved Brussel Sprouts dish transforms the humble vegetable into a gourmet side that’s both simple to prepare and irresistibly delicious. Perfectly balanced with the richness of butter and the aromatic punch of garlic, it’s a testament to how minimal ingredients can yield maximum taste.

Ingredients

• For the Brussel Sprouts:
  • 1 lb Brussel sprouts, trimmed and shaved
• For the Garlic Butter Sauce:
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat a large skillet over medium heat and add the butter, allowing it to melt completely.
2. Add the minced garlic to the skillet, sautéing for about 1 minute until fragrant but not browned, to avoid bitterness.
3. Increase the heat to medium-high and add the shaved Brussel sprouts to the skillet, tossing to coat them evenly with the garlic butter.
4. Sprinkle the salt and black pepper over the Brussel sprouts, stirring to distribute the seasonings evenly.
5. Cook the Brussel sprouts for 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized at the edges.
6. Remove from heat and serve immediately, ensuring the dish retains its vibrant color and texture.

Best enjoyed fresh, the Garlic Butter Shaved Brussel Sprouts offer a delightful crunch with a buttery, garlicky finish that complements any main course. For an extra touch of elegance, garnish with a sprinkle of grated Parmesan or a drizzle of balsamic glaze before serving.

Shaved Brussel Sprout and Cranberry Salad

Harvesting the crispness of autumn and the brightness of summer, this salad combines the earthy tones of shaved Brussels sprouts with the sweet tang of cranberries, creating a symphony of flavors that dance on the palate.

Ingredients

• For the salad:
  • 1 lb Brussels sprouts, trimmed and shaved
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup finely grated Parmesan cheese
• For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the shaved Brussels sprouts, dried cranberries, and toasted almonds.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Sprinkle the grated Parmesan cheese over the salad and toss lightly once more.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Yielded is a salad that boasts a delightful crunch from the almonds and Brussels sprouts, contrasted beautifully by the soft chewiness of the cranberries. The dressing adds a velvety richness that ties all the components together, making it a perfect side dish for any holiday table or a light lunch option.

Shaved Brussel Sprout and Sweet Potato Hash

Kaleidoscopic in color and bursting with autumnal flavors, this dish marries the earthy sweetness of roasted sweet potatoes with the crisp, nutty notes of shaved Brussels sprouts, creating a harmonious blend that’s as nutritious as it is delicious.

Ingredients

• For the hash:
  • 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups Brussels sprouts, trimmed and shaved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving (optional):
  • 2 eggs
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 20 minutes, stirring halfway through, until they are tender and lightly caramelized.
4. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the shaved Brussels sprouts, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Sauté for 5-7 minutes, until the sprouts are bright green and slightly wilted.
5. Combine the roasted sweet potatoes with the sautéed Brussels sprouts in the skillet, stirring gently to mix. Cook together for an additional 2 minutes to blend the flavors.
6. For a protein-rich variation, fry or poach 2 eggs to your liking and place them atop the hash before serving. Garnish with chopped fresh parsley for a pop of color and freshness.

This hash boasts a delightful contrast of textures, from the creamy softness of the sweet potatoes to the slight crunch of the Brussels sprouts. Serve it as a hearty breakfast or a light dinner, perhaps with a drizzle of balsamic glaze for an extra layer of flavor.

Shaved Brussel Sprout and Feta Frittata

On a crisp morning, nothing heralds the arrival of a leisurely brunch quite like the harmonious blend of shaved Brussels sprouts and creamy feta nestled within a golden, pillowy frittata. This dish, a testament to the beauty of simplicity, transforms humble ingredients into a meal that’s both nourishing and indulgent.

Ingredients

• For the frittata:
  • 8 large eggs
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup shaved Brussels sprouts
  • 1/2 cup crumbled feta cheese

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the frittata evenly.
2. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until the mixture is smooth and homogenous.
3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the shaved Brussels sprouts, sautéing for 3-4 minutes until they’re just tender but still vibrant green.
4. Pour the egg mixture over the Brussels sprouts in the skillet, gently shaking the pan to distribute the eggs evenly. Sprinkle the crumbled feta cheese on top.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is lightly golden.
6. Let the frittata cool for 5 minutes before slicing. This resting period allows the eggs to firm up, making it easier to cut into neat wedges.

Yielded is a frittata with a luxuriously creamy interior, punctuated by the earthy crunch of Brussels sprouts and the salty tang of feta. Serve it warm, accompanied by a crisp green salad or atop a slice of toasted artisan bread for a complete meal.

Shaved Brussel Sprout and Mushroom Risotto

This sophisticated yet comforting dish marries the earthy flavors of shaved Brussels sprouts and mushrooms with the creamy richness of classic risotto, creating a harmonious blend that’s both nourishing and indulgent.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt to taste
• For the vegetables:
  • 1 cup shaved Brussels sprouts
  • 1 cup sliced mushrooms
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and Arborio rice to the pan. Stir continuously for 2 minutes until the rice is lightly toasted.
3. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
4. Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. While the risotto cooks, heat 1 tbsp olive oil in a separate pan over medium-high heat. Add the shaved Brussels sprouts and mushrooms, seasoning with salt and pepper. Sauté until tender and slightly caramelized, about 5-7 minutes.
6. Once the risotto is creamy and the rice is al dente, remove from heat. Stir in the grated Parmesan cheese and butter until fully incorporated.
7. Fold the sautéed vegetables into the risotto, adjusting seasoning if necessary.

With its velvety texture and deep, umami flavors, this risotto is a testament to the beauty of simple ingredients transformed. Serve it as a standalone star or alongside a crisp white wine for an elevated dining experience.

Shaved Brussel Sprout and Chickpea Curry

Lusciously tender shaved Brussels sprouts and hearty chickpeas come together in this aromatic curry, offering a delightful twist on traditional flavors that’s both nourishing and deeply satisfying.

Ingredients

• For the curry base:
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
• For the main components:
  • 2 cups shaved Brussels sprouts
  • 1 can (15 oz) chickpeas, drained and rinsed
  • Salt to taste
• For garnish:
  • Fresh cilantro leaves
  • Lime wedges

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the ground cumin, coriander, turmeric, and cayenne pepper to the skillet, toasting the spices for 30 seconds to release their aromas.
5. Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes to meld the flavors.
6. Add the shaved Brussels sprouts and chickpeas to the skillet, stirring to coat them in the sauce. Cover and simmer for 5 minutes, or until the Brussels sprouts are tender but still vibrant.
7. Season with salt to taste, then remove from heat.
8. Garnish with fresh cilantro leaves and serve with lime wedges on the side for a bright finish.

Best enjoyed when the Brussels sprouts retain a slight crunch, this curry is a harmonious blend of creamy and textured elements. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up the rich, spiced sauce.

Shaved Brussel Sprout and Walnut Pesto Pasta

Brilliantly combining the earthy tones of Brussel sprouts with the rich, nutty essence of walnuts, this Shaved Brussel Sprout and Walnut Pesto Pasta is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a cozy dinner or a sophisticated lunch, it’s a dish that promises to delight the senses with every forkful.

Ingredients

• For the pasta:
  • 12 oz spaghetti
  • 1 tbsp salt
• For the pesto:
  • 2 cups shaved Brussel sprouts
  • 1/2 cup walnuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup chopped walnuts

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, prepare the pesto. In a food processor, combine the shaved Brussel sprouts, toasted walnuts, grated Parmesan, olive oil, garlic, salt, and pepper. Pulse until the mixture is finely chopped but still has texture.
3. Transfer the drained pasta back to the pot. Add the pesto and toss to combine, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
4. Divide the pasta among serving bowls. Garnish with shaved Parmesan and chopped walnuts before serving.

Delightfully textured with a creamy yet crunchy pesto clinging to each strand of pasta, this dish offers a harmonious blend of flavors that are both bold and refined. Serve it alongside a crisp white wine for an elevated dining experience that’s sure to impress.

Shaved Brussel Sprout and Goat Cheese Tart

Finesse meets flavor in this Shaved Brussel Sprout and Goat Cheese Tart, a dish that marries the earthy depth of Brussel sprouts with the creamy tang of goat cheese, all nestled in a flaky, buttery crust. Perfect for a sophisticated brunch or a light dinner, this tart is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 2 cups Brussel sprouts, shaved
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz goat cheese, crumbled
  • 2 eggs
  • 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 15 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. While the crust bakes, heat olive oil in a skillet over medium heat. Add the shaved Brussel sprouts, salt, and pepper, sautéing until just tender, about 5 minutes. Tip: Sautéing the sprouts enhances their natural sweetness.
7. In a bowl, whisk together the eggs and heavy cream. Stir in the crumbled goat cheese.
8. Spread the sautéed Brussel sprouts evenly over the pre-baked crust. Pour the egg and cheese mixture over the sprouts.
9. Bake the tart for 25-30 minutes, or until the filling is set and the top is lightly golden. Tip: Let the tart cool for 10 minutes before slicing to ensure clean cuts.

Yielded is a tart with a crisp crust giving way to a creamy, savory filling, where the slight bitterness of Brussel sprouts is perfectly balanced by the richness of goat cheese. Serve it warm with a drizzle of balsamic glaze for an added layer of flavor.

Shaved Brussel Sprout and Kale Caesar Salad

For a dish that marries the earthy depth of winter greens with the creamy, umami-rich allure of Caesar dressing, look no further than this shaved Brussels sprout and kale salad. It’s a modern twist on the classic, offering a delightful crunch and a nutrient-packed punch that’s as satisfying as it is sophisticated.

Ingredients

• For the salad:
  • 4 cups shaved Brussels sprouts
  • 4 cups chopped kale
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup toasted almonds, chopped
• For the dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 2 anchovy fillets, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shaved Brussels sprouts and chopped kale.
2. For the dressing, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, minced anchovy fillets, salt, and black pepper in a small bowl until smooth. Tip: For a smoother dressing, blend the ingredients in a food processor.
3. Pour the dressing over the greens and toss until evenly coated. Tip: Massaging the kale with your hands for a minute before adding the dressing can help soften its texture.
4. Add the grated Parmesan cheese and toasted almonds to the salad and toss gently to combine. Tip: Toasting the almonds enhances their flavor and adds a delightful crunch.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

With its crisp texture and bold flavors, this salad is a standout on its own or as a side to grilled meats. For an extra touch of elegance, serve it in individual bowls garnished with a sprinkle of Parmesan and a lemon wedge on the side.

Shaved Brussel Sprout and Sausage Skillet

Lusciously crisp and tender, this Shaved Brussel Sprout and Sausage Skillet marries the earthy depth of brussel sprouts with the rich, savory notes of sausage, creating a dish that’s as nutritious as it is indulgent. Perfect for a cozy weeknight dinner or a sophisticated brunch side, it’s a versatile recipe that promises to delight the palate with every bite.

Ingredients

• For the skillet:
  • 1 lb brussel sprouts, trimmed and shaved
  • 1 lb Italian sausage, casings removed
  • 2 tbsp olive oil
  • 1/2 cup chicken broth
  • 1/4 tsp red pepper flakes
  • Salt, to taste
• For finishing:
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned for maximum flavor.
3. Stir in the shaved brussel sprouts and red pepper flakes, cooking until the sprouts begin to soften, about 3 minutes.
4. Pour in the chicken broth, scraping any browned bits from the bottom of the skillet, and simmer until the liquid is mostly evaporated, about 2 minutes. Tip: This step deglazes the pan, adding depth to the dish.
5. Season with salt to taste, then remove from heat.
6. Drizzle with lemon juice and sprinkle with Parmesan cheese before serving. Tip: The lemon juice brightens the dish, balancing the richness of the sausage.

Delightfully textured with a contrast between the crispy sprouts and juicy sausage, this skillet dish offers a harmonious blend of flavors. Serve it atop a bed of creamy polenta or alongside crusty bread to soak up the savory juices for an unforgettable meal.

Shaved Brussel Sprout and Blue Cheese Pizza

On a crisp evening, nothing satisfies quite like a slice of Shaved Brussel Sprout and Blue Cheese Pizza, where the earthy sweetness of sprouts meets the bold tang of blue cheese atop a perfectly crisp crust.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water (110°F)
  • 1 packet (2 1/4 tsp) active dry yeast
• For the topping:
  • 2 cups Brussel sprouts, shaved
  • 1/2 cup blue cheese, crumbled
  • 1/4 cup olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when poked.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat oven to 475°F. Punch down the dough and roll out on a floured surface to a 12-inch circle.
6. Transfer the dough to a pizza pan. Brush with 2 tbsp olive oil and sprinkle with garlic powder.
7. Top with shaved Brussel sprouts, then sprinkle with blue cheese, salt, and pepper. Tip: For even cooking, ensure the sprouts are thinly shaved.
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even browning.

Delight in the contrast of textures, from the crispy crust to the tender sprouts, and the bold flavors that make this pizza a standout. Serve with a drizzle of balsamic glaze for an extra layer of sweetness.

Shaved Brussel Sprout and Pear Arugula Salad

Amidst the bustling seasons of life, a dish that marries simplicity with sophistication is a treasure. This Shaved Brussel Sprout and Pear Arugula Salad is a testament to the beauty of combining crisp, fresh ingredients with a harmonious dressing, offering a refreshing bite that’s both nourishing and indulgent.

Ingredients

• For the salad:
  • 4 cups shaved Brussel sprouts
  • 2 cups arugula
  • 1 ripe pear, thinly sliced
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/4 cup shaved Parmesan cheese
• For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the shaved Brussel sprouts and arugula. Gently toss to mix evenly.
2. Add the thinly sliced pear and toasted walnuts to the bowl. Tip: Toasting the walnuts enhances their flavor and adds a delightful crunch.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey until emulsified. Season with salt and pepper to taste. Tip: Adjust the sweetness or acidity by varying the amount of honey or vinegar.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use your hands to toss the salad for a more even distribution of the dressing.
5. Sprinkle the shaved Parmesan cheese on top before serving.

Just as the seasons change, so does the appeal of this salad, with its crisp textures and a balance of sweet and tangy flavors. Serve it alongside a roasted main or as a standalone dish for a light, yet satisfying meal.

Summary

These 18 Creative Shaved Brussel Sprout Recipes offer something delicious for every occasion, from cozy family dinners to festive gatherings. Tantalize your taste buds and add a nutritious twist to your meals with these easy-to-follow ideas. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the inspiration on Pinterest!