Are you looking for a way to add some excitement to your meals? Look no further than shaved Brussels sprouts! These tiny, nutritious vegetables can be used in a variety of dishes, from salads and soups to stir-fries and pasta. In this article, we’ll explore 18 creative ways to use shaved Brussels sprouts, including recipes for every occasion.
From classic combinations like shaved Brussels sprouts with lemon vinaigrette to more unique pairings like shredded Brussels sprouts with bacon and quinoa, there’s something on this list for everyone. And the best part? These recipes are all easy to make and require minimal ingredients.
In the following pages, we’ll dive into each of these recipes, including tips and tricks for cooking and preparing your shaved Brussels sprouts. Whether you’re a seasoned chef or a culinary newbie, you’re sure to find something that suits your taste and style. So go ahead, get creative, and start shaving those Brussels sprouts!
Shaved Brussel Sprout Salad with Lemon Vinaigrette
This refreshing salad is a perfect way to showcase the sweet and nutty flavor of shaved Brussels sprouts, paired with a zesty lemon vinaigrette. It’s a great side dish or light lunch option for any occasion.
Ingredients:
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped red onion
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Trim the ends of the Brussels sprouts and shave them into thin strips.
3. Toss the shaved sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
4. In a small bowl, whisk together lemon juice and a pinch of salt.
5. In a large bowl, combine roasted Brussels sprouts, chopped red onion, and crumbled feta cheese (if using). Drizzle with the lemon vinaigrette and toss to coat.
6. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 15-20 minutes
Roasted Shaved Brussel Sprouts with Parmesan
Roasted Shaved Brussels Sprouts with Parmesan Recipe
Shaved Brussel Sprout and Apple Slaw
This refreshing slaw is the perfect accompaniment to your holiday gatherings or a healthy snack for any time of year. The combination of crunchy Brussels sprouts, sweet apples, and tangy dressing will become a new favorite.
Ingredients:
– 1 pound Brussels sprouts
– 2 apples, peeled (Granny Smith or Fuji work well)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat your refrigerator to the “slaw-making zone” (just kidding, just chill).
2. Shave the Brussels sprouts into thin strips using a mandoline or sharp knife.
3. Slice the apples into matchsticks.
4. In a large bowl, whisk together apple cider vinegar and honey until well combined.
5. Add the shaved Brussels sprouts, apple slices, and chopped parsley to the dressing. Toss to coat.
6. Season with salt and pepper to taste.
7. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This slaw is ready to go straight from your fridge.
Creamy Shaved Brussel Sprout Soup
Experience the rich flavors of fall in a warm and comforting bowl with this Creamy Shaved Brussels Sprout Soup recipe. This creamy and nutritious soup is perfect for a chilly evening or as a healthy addition to your meal planning.
Ingredients:
• 2 lbs shaved Brussels sprouts
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• ¼ teaspoon black pepper
Instructions:
1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the shaved Brussels sprouts, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sprouts are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in the heavy cream and cook over low heat for 2-3 minutes or until heated through.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Shaved Brussel Sprout and Bacon Stir-Fry
This recipe combines the sweetness of shaved Brussels sprouts with the smokiness of crispy bacon, all wrapped up in a savory and satisfying stir-fry.
Ingredients:
– 1 pound Brussels sprouts, trimmed and thinly sliced
– 6 slices of bacon, cooked and crumbled
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the shaved Brussels sprouts and cook for 4-5 minutes, stirring occasionally, until they start to soften.
4. Add the crumbled bacon, soy sauce, salt, and pepper. Stir-fry everything together for another 2-3 minutes until the sprouts are tender-crisp.
5. Serve immediately over rice or noodles.
Cooking Time: 10-12 minutes
Shaved Brussel Sprout and Quinoa Bowl
This hearty bowl combines the nutty flavor of roasted Brussels sprouts with the earthy taste of quinoa, topped with crispy bacon and a tangy apple cider vinaigrette. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 6 slices of bacon, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons apple cider vinaigrette (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. Cook quinoa according to package instructions. Set aside.
4. In a skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
5. Toss roasted Brussels sprouts with cooked quinoa, chopped bacon, garlic, and apple cider vinaigrette. Serve immediately.
Cooking Time: 30-35 minutes
Garlic Butter Shaved Brussel Sprouts
Elevate your meal with this simple yet flavorful recipe that combines the natural sweetness of Brussels sprouts with the richness of roasted garlic and butter.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, roasted (see notes)
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Shave the Brussels sprouts into thin strips.
3. In a large skillet, melt butter over medium-high heat. Add garlic and cook, stirring occasionally, until fragrant and lightly browned (about 5 minutes).
4. Add shaved Brussels sprouts to the skillet and stir to combine with the garlic butter mixture.
5. Cook for an additional 2-3 minutes or until the sprouts are tender-crisp.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: Approximately 10-12 minutes
Shaved Brussel Sprout and Cranberry Salad
A refreshing winter salad that combines the sweetness of cranberries with the earthy flavor of shaved Brussels sprouts.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1/2 cup fresh or frozen cranberries
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until caramelized and tender.
4. In a large bowl, combine roasted Brussels sprouts, cranberries, feta cheese (if using), and remaining 1 tablespoon olive oil.
5. Drizzle with apple cider vinegar and toss to combine.
6. Serve warm or at room temperature.
Cooking Time: 25 minutes
Shaved Brussel Sprout and Sweet Potato Hash
A flavorful and nutritious twist on traditional hash browns, this recipe combines the sweetness of roasted sweet potatoes with the earthy flavor of shaved Brussels sprouts.
Ingredients:
– 2 large sweet potatoes
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other spices of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the sweet potatoes and slice them into 1/4-inch thick rounds.
3. Toss the sweet potato slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
4. Meanwhile, shave the Brussels sprouts into thin strips using a mandoline or sharp knife.
5. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shaved Brussels sprouts and cook for 3-5 minutes, stirring occasionally, until tender and slightly browned.
6. Once the sweet potatoes are done, let them cool slightly before shredding them into small pieces.
7. Combine the cooked sweet potato shreds with the roasted Brussels sprouts in a bowl. Season to taste with salt, pepper, and any additional spices you like.
Cooking Time: 25-30 minutes
Shaved Brussel Sprout and Feta Frittata
A flavorful breakfast or brunch option that combines the sweetness of Brussels sprouts with the tanginess of feta cheese. This recipe is perfect for a special occasion or a cozy weekend morning.
Ingredients:
– 6 large eggs
– 1/2 cup shaved Brussels sprouts (about 4-5 sprouts)
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and season with salt and pepper.
3. Heat the olive oil in a 9-inch oven-safe skillet over medium-high heat.
4. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
5. Arrange the shaved Brussels sprouts on top of the eggs, followed by crumbled feta cheese.
6. Transfer the skillet to the preheated oven and bake for 15-18 minutes or until the eggs are cooked through and the frittata is golden brown.
7. Remove from the oven and garnish with chopped parsley, if desired.
Cooking Time: 15-18 minutes
Shaved Brussel Sprout and Mushroom Risotto
This creamy risotto recipe combines the earthy flavors of mushrooms and Brussels sprouts for a delicious and nutritious meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake), sliced
– 1 pound Brussels sprouts, trimmed and shaved
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the shaved Brussels sprouts and cook for an additional 2-3 minutes, or until tender.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until coated in oil and slightly toasted.
5. If using white wine, add it to the skillet and cook until absorbed, about 1 minute.
6. Begin adding the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. Cook for approximately 20-25 minutes, or until the rice is creamy and tender.
8. Stir in the butter and season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 30-35 minutes
Shaved Brussel Sprout and Chickpea Curry
This vibrant curry brings together the earthy sweetness of shaved Brussels sprouts and the creamy richness of chickpeas, all wrapped up in a flavorful Indian-inspired sauce.
Ingredients:
– 1 pound Brussels sprouts, trimmed and shaved
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until caramelized, about 5 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add shaved Brussels sprouts and chickpeas. Stir to combine.
5. Pour in coconut milk and season with salt and pepper.
6. Simmer until the sauce thickens and the flavors meld together, about 10 minutes.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Shaved Brussel Sprout and Walnut Pesto Pasta
A vibrant and flavorful pasta dish that combines the earthy sweetness of Brussels sprouts with the nutty goodness of walnuts, all tied together with a rich pesto sauce.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 pound Brussels sprouts
– 1/2 cup chopped walnuts
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Shave the Brussels sprouts into thin strips using a mandoline or sharp knife.
3. In a food processor, combine walnuts, Parmesan cheese, garlic, salt, and pepper. Process until coarsely chopped.
4. Add olive oil to the processor and blend until the mixture forms a smooth pesto sauce.
5. Toss cooked pasta with shaved Brussels sprouts and walnut pesto sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Shaved Brussel Sprout and Goat Cheese Tart
Elevate your appetizer game with this vibrant and flavorful tart, featuring shaved Brussels sprouts and creamy goat cheese.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 2 cups shaved Brussels sprouts
– 1/4 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a separate bowl, whisk together olive oil, salt, and pepper. Toss shaved Brussels sprouts with the mixture until they’re evenly coated.
4. Spread the Brussels sprouts mixture over the center of the pastry, leaving a 1-inch border around the edges.
5. Crumble goat cheese over the Brussels sprouts.
6. Fold the edges of the pastry up over the filling to form a crust.
7. Bake for 20-25 minutes or until the pastry is golden brown.
Cooking Time: 20-25 minutes
Shaved Brussel Sprout and Kale Caesar Salad
Elevate your salad game with this vibrant Shaved Brussels Sprout and Kale Caesar Salad. The perfect blend of earthy greens, tangy dressing, and crunchy croutons will leave you craving more.
Ingredients:
– 1 pound Brussels sprouts
– 2 cups curly kale leaves, stems removed
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 2 tablespoons Caesar dressing
– 1/2 cup shaved Parmesan cheese
– 1/4 cup panko breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until caramelized.
3. In a large bowl, combine shaved kale leaves, roasted Brussels sprouts, and garlic.
4. Whisk together lemon juice and Caesar dressing. Pour over the greens mixture and toss to coat.
5. Top with shaved Parmesan cheese and panko breadcrumbs.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Shaved Brussel Sprout and Sausage Skillet
This hearty skillet dish combines caramelized Brussels sprouts with sweet Italian sausage, perfect for a quick weeknight dinner. The crispy texture of the shaved Brussels sprouts pairs perfectly with the savory sausage and rich chicken broth.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 Italian sausages (sweet or hot), casings removed
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F.
2. Shave Brussels sprouts into thin strips using a mandoline or sharp knife.
3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
4. Add garlic and sauté for an additional minute.
5. Add sausage to the skillet, breaking up with spoon as it cooks. Cook until browned, about 5-6 minutes.
6. Add shaved Brussels sprouts to the skillet, stirring to combine. Pour in chicken broth and bring to a simmer.
7. Transfer the skillet to the preheated oven and cook for an additional 15-20 minutes, or until Brussels sprouts are tender.
Cooking Time: 25-30 minutes
Shaved Brussel Sprout and Blue Cheese Pizza
Elevate your pizza game with this unique combination of sweet and savory flavors. Shaved Brussels sprouts add a delightful crunch, while pungent blue cheese brings depth to each bite.
Ingredients:
– 1 pre-baked pizza crust
– 1/2 cup shaved Brussels sprouts (about 4-5 sprouts)
– 2 tablespoons olive oil
– 1/4 cup caramelized onions (see note)
– 1/4 cup crumbled blue cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spread the olive oil over the pre-baked pizza crust, leaving a small border around the edges.
3. Top with caramelized onions, shaved Brussels sprouts, and crumbled blue cheese.
4. Season with salt and pepper to taste.
5. Bake for 12-15 minutes or until the crust is golden brown and the toppings are heated through.
6. Garnish with fresh thyme leaves, if desired.
7. Serve hot and enjoy!
Note: To caramelize onions, heat 2 tablespoons of oil in a pan over medium-low heat. Add 1 large onion, thinly sliced, and cook for 30-40 minutes or until dark golden brown, stirring occasionally.
Shaved Brussel Sprout and Pear Arugula Salad
This refreshing salad combines the sweetness of pears with the earthy flavor of roasted Brussels sprouts, all tied together with peppery arugula. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 large pear, peeled and thinly sliced
– 1 pound Brussels sprouts, trimmed and halved
– 4 cups arugula
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: shaved Parmesan cheese for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Meanwhile, toast arugula in a large bowl by drizzling with the remaining 1 tablespoon olive oil and tossing to coat.
5. Arrange sliced pears on top of arugula.
6. Add roasted Brussels sprouts to the salad, followed by a sprinkle of salt and pepper to taste.
7. Garnish with shaved Parmesan cheese, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to elevate your cooking game with these 18 creative shaved Brussels sprouts recipes! From salads and soups to stir-fries and skillet dishes, there’s something for every occasion. Try making a Shaved Brussel Sprout Salad with Lemon Vinaigrette or Roasted Shaved Brussel Sprouts with Parmesan for a quick and easy side dish. Or, go bold with Creamy Shaved Brussel Sprout Soup or Shaved Brussel Sprout and Walnut Pesto Pasta for a hearty meal. Whatever your taste buds desire, these innovative recipes are sure to impress!
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