Shredded Brussel Sprouts recipe (2024)

FAQs

Why do you soak brussel sprouts in water? ›

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot — just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Make/prepare ahead of time:

Shred the brussels sprouts up to two days ahead of time then store in a gallon Ziplock bag with all the air pressed out.

To shred Brussels sprouts in a food processor, select the “High” speed setting on your appliance. Place your Brussels sprouts in the feed tube. Use the food pusher to press the Brussels sprouts into the blade. Repeat this step until you have shredded all of the Brussels sprouts you need for your recipe.

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

“Brussels sprouts are high in fiber, which can promote digestive regularity,” says Rifkin. She explains that eating fiber-rich foods, like Brussels sprouts, is important because it increases stool frequency and alleviates constipation. A full 95 percent of people in the U.S. don't eat enough fiber.

How do you keep shredded brussel sprouts fresh? ›

Storing Chopped Brussels Sprouts

If you're cutting your Brussels sprouts before storing them, trim the ends, then place the cut or shredded sprouts in a food-safe plastic container, such as a GladWare^® Food Protection Container and store in the fridge. Cut Brussels sprouts should last around three days.

Tips and Tricks For Freezing Brussels Sprouts

For the best frozen sprouts, remember these tips: Avoid shredding. "It is best to not shred your Brussels sprouts when freezing unless you plan to use them within a few weeks, as small pieces might result in freezer burn," Roszkowski says. Blanch conservatively.

Shaved Brussels sprouts can be stored in an airtight container in the fridge for up to 5 days. Use them for my Shredded Brussels Sprouts Salad with Dates, or saute them with olive oil, lemon juice, and parmesan for a quick side dish.

Because the base of each leaf connects to the core of the sprout, it's easiest to trim away the stem end just above the attachment points for the leaves you want to remove and discard. They'll often fall away on their own after that, or, if not, will be plucked off much more easily.

To use the blender, add the sprouts and pulse the veggies a few times until they break down into bite-sized pieces. Avoid overprocessing, which will turn Brussels sprouts into baby food. Unlike using a chef's knife, the pieces will be irregularly shaped.

To shave Brussels sprouts, you can use either a food processor, knife, or mandoline. A food processor works best for a large number of sprouts, while a mandoline produces the most thinly-shaved sprouts. A knife is a great option for those with less kitchen equipment.