Why you should try shredded brussels sprouts

Brussels sprouts—two words that strike fear in the hearts of generations of Americans. Sulfurous. Bitter.

Their only saving grace: you could slip them to the dog under the table without making a mess.

Of course, the problem wasn’t the veggie; it was the overboiling.

Want to see what you were missing for all those years? Toss halved brussels sprouts with olive oil to coat, roast at 450° F until browned and tender (25-30 minutes), and sprinkle with a dash of salt and freshly ground pepper.

Don’t have a half hour? Pick up a bag of shredded brussels sprouts. Among the national brands: Trader Joe’s, Ocean Mist Farms, and Mann’s Culinary Cuts.

Here’s how to make them in just a few minutes.

Stir-fry in a large hot pan with olive oil until crisp-tender and browned in places (2-3 minutes). Season with a pinch of salt, freshly squeezed lemon juice, and a little shaved parmesan. They’re unbelievably good. Trust us.

Or forget the heat and toss a bag right into your salad. Try them in our Winter Greens Salad:

Whisk the zest and juice of ½ lemon and ½ orange with 1 Tbs. minced shallot, ¼ tsp.­ salt, 2 Tbs. extra-virgin olive oil, 2­ Tbs. mayonnaise, and 1 ­tsp. dijon mustard. Toss with 8 cups finely shredded winter greens like kale, cabbage, and/or brussels sprouts.

Brussels sprouts have it all: lutein, vitamins C and K, ­fiber, ­filling you up without a load of calories.

Bonus: they’ll put you ahead of the cruciferous curve. Turns out brussels sprouts are “the new cauliflower” (which used to be “the new kale”) on trendy restaurant menus. Yay you!

What’s your favorite way to use brussels sprouts or other winter greens? Let us know in the comments.

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15 Replies to “Why you should try shredded brussels sprouts”

  1. This isn’t very original, but we boil them in a little water (being careful not to over-boil), then sprinkle a little shredded mozzarella cheese on them, along with pepper & salt. I’ll look forward to trying them roasted!

    1. Roasting them preserves the nutrients and makes them sweet and crispy on the edges. Even the people I know who HATE Brussels Sprouts love these. A Small amount of cheddar, or mozzarella tastes good also.

  2. I buy a bag of frozen brussel sprouts at Trader Joe’s (a bargain at 99 cents).
    I put them in a bowl in microwave to defrost – really not precise, just partially cooked. Then toss with olive oil & salt and put them under the broiler (on cookie sheet with foil) for just a few minutes until partially browned. Yum.

  3. I have always loved Brussels sprouts….I have never found them to be bitter….buttered they are just perfect. I really think people think some things are bitter because their taste buds have never been developed properly. My mother cooked some wonderful food, and I developed tastes for everything. Kids that grow up with regular trips to fast food joints never do develop their taste buds and forever have their tastes limited to certain foods (a ho-humburger, as opposed to a real steak). And…throw lots of cheese and catchup on to give it some taste, which doesn’t come through with undeveloped ‘buds”. My favorite, by the way, is mashed rutabaga (far better and tastier than turnips). Try this in a recipe…..people are definitely missing out.

  4. Grew up eating them. Mother boiled in water till tender, drained
    And added milk just to cover an d nutmeg to taste . Done when milk heated up.

  5. I have HATED them since I had to eat them as a kid. Well found this new salad in a bag at Costco, thinking cabbage and kale mix, well it is Brussels sprouts and it is delicious. Raw is spoon much better then boiled like 70 years ago.

    1. Right you are! Thank you.

      My mother would cook broccoli until it was grey. Ugggh. When I grew up and found out you could eat it raw, I was amazed and delighted. The same with Brussels sprouts. They are so good in salad.

  6. My mother always over boiled or steamed them so they were always so bitter. Recently, I tried fresh sprouts cut in half sautéed in a little olive oil. Upon lightly brown, I then added a little chicken or veggie broth and either finished them off by covering over a lower heat or in the oven for 10 minutes or until the broth was absorbed. Yum!

  7. Just made them tonight – shredded them with radishes and cauliflower and sautéed them in sesame oil with garlic – then added a touch of soy sauce and sherry. No leftovers ? !

  8. I made them cut in quarters with onions and coated with olive oil in oven till onion and brussel sprouts were nice and brown, then took 2 or 3 crisp bacon crumbled on top! Delicious!

  9. I put Brussels sprouts in my air fryer or steam them. I then drizzle a little olive oil, garlic spray, turmeric paired with black pepper, lastly drizzle sesame oil over it!! SO GOOD!!!

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